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Rating: 5/5 (2 votes cast)

Meal Type:

Total Time: 0 min.

Cook Method: Stove

Cuisine: Italian

Serving Size: 4 - Change

Nutritional Facts

Servings Per Recipe: 4

Amount Per Serving

Calories 0

% Daily Value**

Total Fat 0g

Saturated Fat 0g

Unsaturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 0g

Dietary Fiber 0g

Sugars 0g

Protein 0g

Vitamin A 0%

Vitamin C 0%

Calcium 0%

Iron 0%

Potassium 0%

Vitamin E 0%

** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bernaise Sauce

Date Added: May 04, 2014

Ingredients:

1/4 Cup Vinegar 1/4 Cup Vinegar wine

1/4 Cup White Wine 1/4 Cup White wine dry

1 Teaspoon Tarragon 1 Teaspoon Tarragon dry

1 Tablespoon Scallion 1 Tablespoon Scallion minced

1/2 Cup Butter 1/2 Cup Butter melted

3 Unit Eggs 3 Unit Egg yolks (up to 5)

1/2 Teaspoon Salt 1/2 Teaspoon Salt to 1 ts

1/4 Teaspoon Pepper 1/4 Teaspoon Pepper hot red

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Directions:

1. Serve with beef or fish, yield 1 1/2 cups (6 tbls per serving).

2. Combine vinegar, wine, pepper, scallions and tarragon in saucepan.

3. Cook over low heat until reduced to half, about 8 minutes.

4. Strain mixture into top of double boiler. With wire wisk or rotary beater,beat in beaten egg yolks and salt.

5. Cook over hot water until thickened.Beat in butter 1-tbl at a time.

6. Stir over heat till creamy, about 1 minute. Serve hot over beef or fish fillets.

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Dietary Notes:

This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:

This recipe contains potential food allergens and will effect people with Egg, Butter, Sulfites, Spring Onion, Alcohol, Vinegar allergies.


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