Bernaise Sauce Recipe

For bernaise sauce, you prepare a reduced shallot and vinegar mixture, add it to the egg yolks and than use the same procedure as for the hollandaise sauce recipe.

Progressive International Stainless Steel Double Boiler
This is a great device for those looking to save on kitchen space. Adaptable to the pots you already own!

Remember to follow these three basic steps:

• Melt and clarify the butter.

• Use a double boiler to lightly cook the egg yolk mixtures.

• Add the liquid butter slowly to the egg yolk mixture and don't stop whisking.

• 7 ounces unsalted butter, melted and clarified
• 1/4 cup very finely chopped shallots
• 2 tablespoons finely chopped fresh tarragon
• 1/4 cup white wine vinegar
• 1/4 cup white wine
• 3 egg yolks
• salt and pepper

Place shallots, tarragon, vinegar and wine on medium heat and boil until reduced to about 2 tablespoons of liquid.

Set up a double boiler arrangement with a Pyrex bowl and a saucepan. Place the egg yolks in the bowl and whisk in the reduced vinegar. Place bowl in pan of simmering water and cook, whisking continually, until mixture thickens - about five minutes.

Remove from heat and very slowly whisk in clarified butter. Whisk in salt and pepper to taste.

Makes 6 servings.

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