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LOCATION: Recipes >> Sauces >> Bernaise 01

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Bernaise Sauce

In a saucepan cook slowly, until reduced to one-third original volume
the following:

1 cup white wine
1 cup white vinegar
1 teaspoon dried tarragon
juice of half a lemon
salt and pepper to taste
half bunch parsley
1 medium onion, chopped

Strain into clean saucepan, pressing solids to force liquid out.
Bring back to a boil. In a blender, whiz 8 egg yolks at high speed
while adding hot mixture in a thin stream. Then add in a thin stream
clarified butter made from 1/2 pound butter. Bottle hot.

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