Homemade Bernaise

Homemade Bernaise

Too few ratings

Difficulty

Easy đź‘Ś
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
80 ml white wine (dry)
1 tbsp white wine vinegar
10 g tarragon
bay leaf
1 tsp peppercorns
1 tsp mustard seeds
250 g butter
egg yolks
½ tbsp sugar (optional)
salt
Metric
Imperial

Utensils

  • pot
  • fine sieve
  • liquid measuring cup
  • 2 pots
  • heatproof bowl
  • whisk

Nutrition per serving

Cal
375
Protein
2g
Fat
38g
Carb
3g

Step 1/3

  • 80 ml white wine
  • 1 tbsp white wine vinegar
  • 10 tarragon
  • 1 bay leaf
  • 1 tsp peppercorns
  • 1 tsp mustard seeds
  • ½ tbsp sugar
  • salt
  • pot

Add white wine and white wine vinegar to a pot and bring to a boil. Add tarragon, bay leaf, black peppercorns, mustard seeds, sugar (if using), and season with salt.

Step 2/3

  • 250 butter
  • fine sieve
  • liquid measuring cup
  • 2 pots
  • heatproof bowl

In a separate pot, melt butter over medium-low heat, then pour into a liquid measuring cup. Set a heatproof bowl over a pot of simmering water and place a fine sieve on top. When white wine and vinegar mixture has reduced by half, pour through sieve into the bowl over simmering water.

Step 3/3

  • 4 egg yolks
  • whisk

Remove sieve and add egg yolks to the bowl while whisking continuously until doubled in size. Gradually add butter in a slow stream while whisking. Continue to whisk until Bernaise is smooth and silky. Enjoy!