Clay's Kitchen : Egg Recipes

Egg Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Bernaise Sauce

½ cup dry white wine
4 shallots chopped fine, or 4 chopped green onions
2 tablespoon fresh or 2 teaspoon dried tarragon
3 egg yolks
Pinch of cayenne
1 tablespoon lemon juice
½ cup butter, cut in small pieces

In small saucepan simmer wine, shallots or green onions and tarragon until reduced to about 2 tablespoon. Remove and set aside. In saucepan whisk beaten yolks, salt and pepper and lemon juice over low heat until thickened to consistency of heavy cream. Beat constantly and add butter piece at a time until whisk is coated heavily. Fold in wine mixture and serve. Wonderful over beef.


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