Bernaise Sauce

By DebbieQ

Ingredients

• 3 tablespoons White vinegar
• 3 tablespoons White wine
• 10 Peppercorns; crushed
• 2 tablespoons Finely-chopped shallots
• 1 tablespoon Chopped tarragon
• 1 tablespoon Water
• 3 Egg yolks
• 1 cup Unsalted butter; melted
• Salt; to taste
• Freshly-ground black pepper;
• 1 tablespoon Finely-chopped parsley

Preparation

Step 1

In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Cool.

Add the egg yolks and whisk, over low heat (use a double-boiler), until frothy, about 3 to 4 minutes.

In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Garnish with the parsley leaves. This recipe yields about 1 cup of sauce.