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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Bernaise Sauce Recipe

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This recipe for Bernaise Sauce is from Joan & Donna's Favourites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ cup white vinegar
½ cup white wine
2 shallots chopped
1 sprig fresh tarragon
4 egg yolks
¾ cup melted butter and cooled
1 tbsp chopped tarragon
Salt and pepper
Directions:
Directions:
1) In a saucepan, bring wine, vinigar, shallots and tarragon sprig to a boil. Cook until reduced to 3 tbsp and strain. 2) In a bowl over saucepan of simmering water, whisk egg yolks and reduction till smooth and creamy. 3) Remove from heat and drizzle in cooled melted butter whisking constantly. Add chopped tarragon and salt and pepper. If sauce is too thick, whisk in a little hot water.
Personal Notes:
Personal Notes:
Made this in Nanaimo with Joan to have on steaks she prepared in her Sous Vide. Marlis really loved it too.

 

 

 

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