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Bernaise Sauce
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Recipe Information

  • 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
  • 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.

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