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Bernaise Sauce
Courtesy of The incredible edible egg™
Servings: n/a
Prep Time: 5 Min.
Cook Time: 20 Min.
What you need:
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3 Tbsp. tarragon OR white wine vinegar OR white wine
2 tsp. onion, chopped
1 tsp. tarragon leaves, crushed
1/4 tsp. ground pepper

Hollandaise Sauce:
3 egg yolks
1/4 c. water
2 Tbsp. lemon juice
1 stick butter (cold), cut into eighths
1/4 tsp. salt
1/8 tsp. paprika
1/8 tsp. ground red pepper
What to do:
Hollandaise sauce:
1.In small saucepan, beat together egg yolks, water and lemon juice. Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges.
2. Stir in butter, 1 piece at a time, until melted and sauce has thickened. Stir in seasonings. Keep warm.

Bernaise Sauce:
3. In separate small saucepan, bring vinegar, onion and seasonings to a boil. Reduce heat and simmer, uncovered, until almost all liquid has evaporated.
4. Stir hot mixture into Hollandaise sauce. Cover and chill if not using immediately.

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Serve with:
An elegant sauce for grilled salmon..
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