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.