Bernaise Sauce
Ingredients
- In a saucepan cook slowly, until reduced to one-third original volume
- the following:
- 1 cup white wine
- 1 cup white vinegar
- 1 teaspoon dried tarragon
- juice of half a lemon
- salt and pepper to taste
- half bunch parsley
- 1 medium onion, chopped
Instructions
Strain into clean saucepan, pressing solids to force liquid out. Bring back to a boil. In a blender, whiz 8 egg yolks at high speed while adding hot mixture in a thin stream. Then add in a thin stream clarified butter made from 1/2 pound butter. Bottle hot.
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