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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Bernaise Sauce Recipe

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This recipe for Bernaise Sauce is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tbsp wine vinegar
1 Tbsp minced shallot or onion
1 tsp tarragon
1 tsp parsley
1/2 tsp chervil
salt & pepper
4 egg yolks
1/2 c. butter (melted)
Directions:
Directions:
Combine vinegar, minced onion, tarragon, chervil, parsley, salt and pepper in a medium saucepan.
Bring to a boil then reduce heat and let simmer until almost all the vinegar evaporates, but ingredients are still moist.
Remove from heat and stir in 4 egg yolks.
While mixing with a hand mixer, slowly pour in hot melted butter. (This should help it reach the consistency of mayonnaise)
If not, then keep mixing while heating it on the stove until it reaches desired consistency.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 mins
Personal Notes:
Personal Notes:
Serve with prime rib, london broil, beef fondue, or asparagus.

 

 

 

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