Combine wine, shallots, and tarragon, and cook until wine is reduced to a mere glaze.
In blender, combine egg yolks and salt. Slowly pour glaze in blender while the blender is running.
Heat butter in saucepan until bubbling hot. Turn on blender again and gradually pour melted butter in steady stream until sauce thickens. Additional tarragon or parsley may be folded into sauce. Excellent on broiled beef, fish, or eggs.
Originally Submitted
12/22/2009
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