Bernaise Sauce Recipe

• 1/4 c. dry white wine
• 1/4 c. wine vinegar
• 1 Tbsp. chopped shallots or possibly onions
• 1 tsp tarragon
• 1 tsp chervil freshly grnd black pepper
• 3 x egg yolks
• 1 c. butter melted
• 1 Tbsp. fresh chopped tarragon or possibly parsley

1. Combine wine, vinegar, shallots, dry herbs and pepper in a small saucepan.
2. Cook over low heat till the liquid has reduced to about half.
3. Strain and cold.
4. Put the egg yolks into the double boiler.
5. Beat till frothy.
6. Beat in vinegar mix.
7. Place pan over warm but not boiling water and don't let the water touch top pan.
8. Add in the butter slowly, about a teaspoonful at a time, beating contantly.
9. Add in additional pepper and a healthy pinch of salt if you like.
10. Stir in the fresh tarragon or possibly parsley before serving.

white wine, wine vinegar, shallots, tarragon, freshly grnd black pepper, egg yolks, butter, tarragon

Taken from cookeatshare.com/recipes/bernaise-sauce-83608 (may not work)