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  • Writer's pictureTommy Centola

Bernaise Sauce

Updated: Mar 21, 2021

This is to complete my post from Monday. This sauce is great with meats and fish.

2 tablespoons Dried Tarragon

¾ cup Red Wine Vinegar

2 tablespoons Shallots minced

2 Egg Yolks

1 Whole Egg

2 Sticks (1/2 lb) Margarine

1 Stick (1/4lb) Butter

1 ½ teaspoon Lemon Juice

½ teaspoon Apple Cider Vinegar

½ teaspoon Ground White Pepper

¼ teaspoon Cayenne Pepper

In a heavy skillet over medium heat, sauté tarragon, red wine vinegar and shallots for 10-15 minutes, or until the mixture becomes paste-like and remove from heat. Melt margarine and butter over medium fire. Bring to a boil, remove from fire and allow to cool. In a blender, blend egg yolks, egg, vinegar, cayenne, white pepper, and lemon juice. With blender on, pour melted margarine/butter slowly into other ingredients. Blend to thicken. Add the tarragon mixture and blend well.


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