Sauce bernaise

3 Servings

Ingredients

Quantity Ingredient
½ cup Wine
2 tablespoons Tarragon vinegar
1 tablespoon Onions, chopped
2 eaches Peppercorns, crushed
2 eaches Tarragon sprigs, chopped
1 each Parsley sprigs, chopped
3 eaches Egg yolks
¾ cup Butter

Directions

Cook first 6 ingredients over direct heat until reduced by half.

Strain mixture and cool. Before serving; in top of double boiler over hot (not boiling) water, alternately beat in yolks and melted butter.

Related recipes