Bernaise Recipe
Make Bernaise Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sauce Ingredients
Method
Preparation
- 1
Clarify the Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, allow it to sit undisturbed for a few minutes until the milk solids settle at the bottom. Carefully pour the clear butter into a bowl, leaving the milk solids behind. This is your clarified butter.
- 2
Prepare the Reduction
In another small saucepan, combine shallots, white wine vinegar, and dry white wine. Bring to a simmer over medium heat, and reduce the mixture until it is about 2 tablespoons in volume. Strain the reduction into a bowl to remove the shallots, and set aside.
- 3
Combine Egg Yolks and Reduction
In a heatproof bowl, whisk together the egg yolks and the strained reduction. Place the bowl over a saucepan of simmering water (double boiler). Whisk continuously until the mixture thickens and doubles in volume, about 5-7 minutes.
- 4
Incorporate Clarified Butter
Gradually drizzle in the clarified butter while continually whisking until the sauce is thick and creamy. If the sauce is too thick, you can add a few drops of warm water to reach the desired consistency.
- 5
Season the Sauce
Remove from heat and stir in the chopped fresh tarragon, chervil, salt, and black pepper. Taste and adjust the seasoning as desired.
