Description
A rich and creamy sauce made with butter, egg yolks, and herbs.
Ingredients
Scale
- 1 cup unsalted butter
- 3 egg yolks
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh tarragon, chopped
- 1 tablespoon shallots, minced
- Salt and pepper to taste
Instructions
- In a saucepan, melt the butter over low heat.
- In a bowl, whisk the egg yolks and vinegar until thick.
- Slowly pour in the melted butter while whisking continuously.
- Add tarragon and shallots, mix well.
- Season with salt and pepper.
- Serve warm.
Notes
- Use fresh herbs for best flavor.
- Keep the sauce warm until serving.
- Pair with steak or vegetables.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauces
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 0g
- Sodium: 100mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 100mg
Keywords: Creamy Bernaise Sauce, sauce, French sauce, buttery sauce