Side Pannel
Bernaise Sauce
Ingredients List
- 1/4 c Vinegar
- 1/4 c White wine
- 1 ts Tarragon, dry
- 1 tb Scallion, minced
- 1/2 c Butter, melted
- 3 Egg yolks
- 1/2 ts Salt
- 1/4 ts Pepper
Directions
Serve with beef or fish, yield 1 1/2 cups (6 tbls per serving). 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-tbl at a time.
Stir over heat till creamy, about 1 minute. Serve hot over beef or fish
fillets.
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-tbl at a time.
Stir over heat till creamy, about 1 minute. Serve hot over beef or fish
fillets.
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