Bernaise Sauce
Ingredients
| 3 tbs white wine | ||
| 1 tbs dried tarragon leaves | ||
| 1 tsp lemon juice | ||
| 1/2 cup unsalted butter | ||
| 3 egg yolks | ||
| 1 tsp fresh tarragon, chopped |
This is a classical sauce that is especially good draped over chicken or seafood.
- Combine the wine tarragon and lemon juice in a small sauce pan.
- Using high heat reduce to 2 tbs, then strain.
- In another small sauce pan, melt the butter and heat to almost boiling.
- In a blender or food processor, process the egg yolks until blended.
- With machine running, add the butter in a thin stream.
- With the machine on slow, add the reduce wine mixture and process just until blended.
- Place in a serving bowl and stir in the fresh tarragon.
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