Description
A rich and creamy sauce made with butter, egg yolks, and flavored with herbs.
Ingredients
Scale
- 1 cup unsalted butter
- 3 egg yolks
- 2 tablespoons white wine vinegar
- 2 tablespoons shallots, minced
- 1 tablespoon fresh tarragon, chopped
- 1 tablespoon fresh chervil, chopped
- Salt to taste
- Pepper to taste
Instructions
- In a small saucepan, combine vinegar, shallots, and tarragon. Simmer until reduced by half.
- In a bowl, whisk egg yolks until thick.
- Slowly add the vinegar mixture to the egg yolks while whisking.
- Place the bowl over a pot of simmering water to create a double boiler.
- Gradually whisk in melted butter until the sauce thickens.
- Stir in chervil, salt, and pepper.
Notes
- Serve immediately for best flavor.
- Can be kept warm over low heat for a short time.
- Pair with steak or vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 2 tablespoons
- Calories: 200
- Sugar: 0g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 100mg
Keywords: bernaise sauce, french sauce, steak sauce