Jun 282018

Bérnaise sauce is a kicked-up version of Hollandaise sauce. It is a great accompaniment to steaks, grilled seafood and vegetables. It is one of my favorite sauces to serve.

1/2 cup Red Wine Vinegar

1/4 cup fresh Tarragon Leaves, chopped

2 large Shallots, finely chopped

1/2 teaspoon coarsely ground Black Pepper

5 large Egg Yolks

1 1/4 cups Clarified Butter, melted

Kosher or Sea Salt and White Pepper, preferably freshly ground

In a medium saucepan, combine the vinegar, tarragon, shallots and pepper. Place pan over high heat, bring to a boil and cook until the liquid has almost completely evaporated, leaving a moist, but not wet mixture. Remove from heat and set aside at room temperature until just barely warm.

Transfer mixture to the top of a double boiler. Over gently simmering- but not boiling- water, add the egg yolks and whisk for a minute or two, until the mixture is pale yellow, slightly thickened and the base of the pan is visible as you whisk. Begin adding the clarified butter very slowly in a thin stream, continuing to whisk all the time. After about 1/3 of the butter has successfully been whisked into the emulsified sauce, you may add the butter a little bit more quickly. Season to taste with salt and white pepper.


Good Cooking, Good Eating and Good Living


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.