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
3 tablespoons wine vinegar
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.