Bernaise sauce without using wine

roys351, Nov 2, 9:08am
please!

kinna54, Nov 2, 9:33am
Edmonds book:
2 egg yolks
50-125gms butter
pepper and salt
a little finely chopped, shallot or onion and parsley
1 TBSP lemon juice
1 TBSP tarragon vinegar
cayenne pepper

Put egg yolks, seasonning and vinegar into double boiler,whisk until sauce starts to thicken.
Add butter in very small pieces, gradually.
Do not boil or it will curdle. Add a little cream if too thick.

pickles7, Nov 2, 6:23pm
Bearnaise sauce

cube 250 grams of cold butter into 1cm cubes, put into fridge.
reduce 1/2 cup of white vinegar ,
1/2 tsp dry tarragon ,
1 Tbsp ch onion.to half.strain.

beat 4 egg yolks ,
strained vinegar with a fork in a small bowl, over a pot of near boiling water.
as it warms beat in a cube of cold butter,
adding the butter as it is incorporated into the sauce.
should be thick n creamy.
if it splits add 1 tsp ice cold water and continue to beat.
don't despair,
if you don't get it the first time try again.It is such a handy sauce to master.
good luck

If you start over, and get it right, you can add; little at a time, the split sauce.