See Also: Class Favorites · Cooking Club · Sauces and Marinades
Bernaise Sauce
From Dorothy McNett's recipes at www.dorothymcnett.com. This is the easiest way to prepare this wonderful sauce. Serve with vegetables, fish, seafood, eggs and even as a great fondue dipping sauce.
1/2 cup good quality red wine vinegar, not too tart
1/2 cup dry white wine
2 tablespoons very finely minced green or regular onion, or shallots
1 sprig fresh parsley
1/2 teaspoon dried tarragon
1/4 teaspoon dried thyme
1 small bay leaf
1 cup real butter
4 large egg yolks
fine sea salt
freshly ground white peppercorns
Combine vinegar, wine, onion, and herbs in a small stainless steel heavy bottomed saucepan. Simmer gently until it is reduced to about 1/4 cup of liquid. In meantime, in a 2 cup glass measuring cup, soften the butter 30 seconds on half power. When liquids have reduced to 1/4 cup, strain them and discard the solids. Whisk slowly into the butter. In another bowl, whisk egg yolks and then slowly add the warm liquids, whisking constantly. Microwave 30 seconds, whisk well. Continue until sauce is light and fluffy and thickened, usually just 30 seconds more. DO NOT OVERCOOK! Season with salt and pepper. If it is too tart, adjust flavors by adding a pinch of sugar. I love this over fresh spinach leaves that have been washed, dried, and arranged on a serving platter. Drizzle on the warm sauce and serve.
Recipe created 2005-02-01.
