sauce bernaise
1/4 cup white vinegar 1/4 cup dry white wine 1 tablespoon minced scallion 1 teaspoon dried tarragon 3 peppercorns 3 egg yolks 1 tablespoon warm water 1/2 cup butter
Ingredients
- 1/4cupwhite vinegar
- 1/4cupdry white wine
- 1tablespoonminced scallion
- 1teaspoondried tarragon
- 3peppercorns
- 3egg yolks
- 1tablespoonwarm water
- 1/2cupbutter
Directions
- 1
Sauce Bernaise 1/4 cup white vinegar 1/4 cup dry white wine 1 tablespoon minced scallion 1 teaspoon dried tarragon 3 peppercorns 3 egg yolks
- 2
Pour liquid through fine sieve
- 3
In top of double boiler, over just simmering water, blend egg yolks and warm water until creamy
- 4
Bottom of double boiler should not touch water
- 5
Melt butter over low heat
- 6
add 1/2 teaspoons to yolk mixture, beating well with a wire whisk after each addition
- 7
Set bottom of pan in a cold water bath if eggs start to look like scrambled eggs
- 8
After some butter has been added, up to 1 teaspoon of butter can be added at one time