Homemade Bernaise

Too few ratings
Julie

Julie

Editor-in-Chief

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
2 g
Fat
38 g
Carb
3 g
  • Step 1/3

    • 80 ml white wine
    • 1 tbsp white wine vinegar
    • 10 g tarragon
    • 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 g 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

    • 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!