Bernaise Sauce Home . Contents . Index . Search . Glossary

Print Friendly Recipe Recipe Information Source: Amy Ingredients 1 stick butter, melted slowly 1/4 cup (60 ml) hot water 4 egg yolks 2 tbsp (30 ml) lemon juice 1/4 cup (60 ml) tarragon vinegar 1/4 cup (60 ml) dry white wine 1 tbsp (15 ml) parsley Preparation Melt butter slowly over low flame. Add hot water, stir and turn off flame. Cool mixture slightly. Add egg yolks and stir. Add remaining ingredients. Stir constantly until thick, over low heat - even turning flame off periodically. ***BE VERY CAREFUL...This sauce can curdle! Serve with Flank Steak or Beef Tenderloin. Comments

Copyright ©1997-2024 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.