Bernaise Sauce
Source: RecipeSource
| ¼ cup Vinegar | ½ cup Butter, melted |
| ¼ cup White Wine | 3 Egg Yolks |
| 1 tsp Tarragon, dry | ½ tsp Salt |
| 1 Tbs Scallion, minced | ¼ tsp Pepper |
Combine vinegar, wine, pepper, scallions and tarragon in saucepan. Cook over low heat until reduced to half, about 8 minutes.Strain mixture into top of double boiler. With wire wisk or rotary beater,beat in beaten egg yolks and salt. Cook over hot water until thickened. Beat in butter 1 Tbs at a time. Stir over heat till creamy, about 1 minute.
Serve hot over beef or fish fillets.
Chef's Comments
This is also a great cold remedy! Simply use a Bernaise Sauce Plaster instead of a Mustard plaster and you will feel good enough to go and get your monacle smashed by the local barmaid. Just ask Kommandant Klink!
