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