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Bernaise Sauce Recipe

400 ml dry white wine
175 ml white wine vinegar small bunch fresh tarragon minced good healthy pinch dry tarragon
2 x shallots minced good healthy pinch crushed black peppercorns
6 x egg yolks
150 ml clarified butte hot
1 x salt and cayenne pepper
1 x juice of 1/4 lemon


Combine the wine vinegar fresh and dry tarragon shallots and peppercorns and reduce by half. Strain and leave to cold. Whisk the egg yolks with the tarragon stock in a heatproof bowl placed over a pan of warm water till doubled in volume. Remove from the heat and whisk in the clarified butter. Season to taste with salt and cayenne pepper and add in a little lemon juice. For more flavour you can add in a lime more of the stock and if the sauce is too thick add in a few drops of cool water. Serves 4

Source: cookeatshare.com