Bernaise Sauce

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Bernaise sauce recipe is a classic French sauce known for its rich and creamy texture. Made with butter, egg yolks, vinegar, and a blend of herbs, this sauce is a perfect accompaniment to grilled meats or vegetables. It adds a luxurious touch to any dish and is surprisingly easy to make at home. With its velvety consistency and tangy flavor, Bernaise sauce elevates any meal to a gourmet level.

Keywords: Bernaise sauce, French cuisine, creamy, herbs, gourmet.

Bernaise sauce recipe details

Bernaise sauce recipe, recipe Rating: 4.5
Number of votes:100

A Frenchman named Collinet invented this sauce in the 1800s to serve with steak. It’s now a staple of French cooking–try it out at your table.
Ready in: 10 mins

Ingredients

Makes: 1 cup

• 1/3 cup chopped fresh tarragon
• 2 tablespoons white wine vinegar
• 1 tablespoon finely chopped shallot
• 2 egg yolks
• 1/4 teaspoon salt
• 1/2 cup clarified butter (see footnote), melted and slightly cooled
• 1/4 teaspoon white pepper

Preparation method

Prep: 5 mins | Cook: 5 mins

1. Bring tarragon, vinegar, and shallot to a boil in a small saucepan over medium heat. Boil for 1 minute, then turn off heat and cool.
2. In another small saucepan, whisk yolks together with salt, cooled tarragon mixture, and 2 tablespoons water. Set over medium-high heat.
3. Stir continuously just until it comes to a boil, then remove from heat and continue to stir while adding butter one spoonful at a time. Season with pepper.How To Clarify Butter

Place 10 tablespoons unsalted butter in a saucepan and melt over very low heat. Turn off heat and let the butter cool for a few minutes, then skim off the foam on top and gently pour the butter into a bowl, leaving the solids in the saucepan. You should have about 8 tablespoons of clarified butter in the bowl.