Bernaise Sauce Recipe

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Servings: 4

Ingredients

Cost per serving $1.87 view details
  • 400 ml dry white wine
  • 175 ml white wine vinegar small bunch fresh tarragon minced good healthy pinch dry tarragon
  • 2 x shallots minced good healthy pinch crushed black peppercorns
  • 6 x egg yolks
  • 150 ml clarified butte hot
  • 1 x salt and cayenne pepper
  • 1 x juice of 1/4 lemon

Directions

  1. Combine the wine vinegar fresh and dry tarragon shallots and peppercorns and reduce by half.
  2. Strain and leave to cold.
  3. Whisk the egg yolks with the tarragon stock in a heatproof bowl placed over a pan of warm water till doubled in volume.
  4. Remove from the heat and whisk in the clarified butter.
  5. Season to taste with salt and cayenne pepper and add in a little lemon juice.
  6. For more flavour you can add in a lime more of the stock and if the sauce is too thick add in a few drops of cool water.
  7. Serves 4

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Nutrition Facts

Amount Per Serving %DV
Serving Size 169g
Recipe makes 4 servings
Calories 125  
Calories from Fat 13 10%
Total Fat 1.46g 2%
Saturated Fat 0.51g 2%
Trans Fat 0.01g  
Cholesterol 15mg 5%
Sodium 25mg 1%
Potassium 202mg 6%
Total Carbs 2.83g 1%
Dietary Fiber 0.0g 0%
Sugars 0.79g 1%
Protein 4.86g 8%
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