Sauce bernaise recipe
Sauce Bernaise recipe
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||white wine vinegar|
||scallions, finely chopped|
||eggs, yolks only|
||salt and freshly ground pepper, to taste|
Combine the vinegar, tarragon, shallots, salt and pepper in a saucepan. Bring to a boil and cook until all moisture almost disappears.
Add water and egg yolks and stir briskly with a wire whisk until the sauce has thickened to the consistency of mayonnaise.
In another saucepan, melt the butter. Cool a little and then add gradually to the yolk mixture. Serve warm.
Grade of difficulty:
Calories per portion:
Reference: Sauce bernaise recipe
Recipe type: xarchivex
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