Bernaise Sauce - French Food
Title: Bernaise Sauce
Cook Time: 30 minutes
Level: Medium
Serving: 6
Hello friends. Bernaise sauce is a smooth and creamy sauce like Hollandaise sauce and is an emulsion of clarified butter and egg yolk with the distinct flavoring of tarragon, shallots, and chervil. Sauce Béarnaise in French, Bernaise sauce is best served with meat, poultry, or vegetables. Though several variations of recipes for Bernaise sauce exist, it is a difficult sauce to perfect because it requires special attention to avoid separation and curdling.
Ingredients:
3 tablespoons onion
2 egg yolks
4 tablespoons water
200g butter
1 tablespoon tarragon
1 tablespoon parsley
cup vinegar
Salt and pepper to taste
Directions:
Pour into a saucepan the vinegar, chopped onion, salt and pepper and cook until the vinegar evaporates.
Remove from heat and let cool 2 to 3 minutes.
Add yolks, one after another, while beating. Add water and mix everything well. Put the pan on a water bath and cook over low heat while beating.
When the sauce is creamy, add the melted butter and beat vigorously.
When the butter has been absorbed, correct the seasoning and add the chopped tarragon and parsley and let the water bath, without boiling, until serving.
Personal Suggestion: This sauce is absolutely delicious, I like to serve it over a good piece of roast beef, accompany roast beef with baked potatoes. Enjoy this great recipe with family and friends.
