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LOCATION: Recipes >> Sauces >> Bernaise 04

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Bernaise Sauce for Fondue

1/4 cup dry white wine
1/4 cup wine vinegar
1 tablespoon minced shallots or onions
1 teaspoon tarragon
1 teaspoon chervil
freshly ground black pepper
3 egg yolks
1 cup butter melted
1 tablespoon fresh minced tarragon or parsley

Combine wine, vinegar, shallots, dried herbs and pepper in a small
saucepan. Cook over low heat until the liquid has reduced to about
half. Strain and cool. Put the egg yolks into the double boiler.
Beat until frothy. Beat in vinegar mixture. Place pan over hot
but not boiling water and do not let the water touch top pan. Add
the butter slowly, about a teaspoonful at a time, beating contantly.
Add additional pepper and a pinch of salt if desired. Stir in the
fresh tarragon or parsley before serving.

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