• Servings 1/2 cup
  • Prep 10 min
  • Cook 10 min
  • Cuisine
  • Skill Level

Bernaise Sauce


  • 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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