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Bernaise Sauce

Bernaise sauce is basically Hollandaise Sauce with flavoring added. Never allow the water to really boil. Watch the sauce carefully and as it begins to thicken remove it from the heat and keep stirring. Use with steaks, hamburger, chicken and vegetables.

2 teaspoons fresh tarragon, chopped or 1 teaspoon dried tarragon
2 teaspoons shallots, finely chopped
salt
pepper
3 tablespoons wine vinegar
HOLLANDAISE SAUCE
fresh tarragon, chopped
fresh parsley, chopped

Cook down the tarragon, shallots, salt pepper and wine vinegar until it is almost a glaze and amounts to about 3/4 tablespoon. Add this glaze to the top of the double boiler with the egg yolks and water before adding the butter. Continue in same manner as Hollandaise sauce. Add chopped tarragon and parsley to finished sauce.

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