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LOCATION: Recipes >> Sauces >> Bernaise 03

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Classic Bernaise Sauce
makes 2 cups

1/2 cup white wine vinegar
5 shallots, minced
2 T. minced fresh tarragon
1/2 tsp. white pepper
4 egg yolks
1/2 cup boiling water
1 cup warm clarified butter
1 Tbsp chervil, minced (optional)

Combine vinegar, shallots, 1 Tbsp tarragon, and pepper in saucepan.
Bring to boil and cook, stirring constantly until liquid is almost
totally evaporated. Remove saucepan from heat and let cool a few
minutes. Add egg yolks one at a time, beating constantly with wire
whisk; add the water and blend well; Put saucepan over very low
hear (or to be on the safe side, over hot water double boiler style)
and heat sauce again, beating constantly. When sauce has become
creamy, remove from heat and let cool slightly. Add clarified
butter gradually, beating gently. The butter must be at the same
temperature as the egg mixture. Strain sauce through sieve if
desires. Season with salt to taste and remaining tarragon and
chervil. Sauce should have consistency of mayonnaise.

Note: In days gone by I made bernaise in the classic way but now
i make it in a blender (quicker and close enough for most uses).
I always use chervil and rather then melting butter, I cut soft
butter into pieces and add it piece by piece until it is incorporated.


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