Bernaise Sauce


  1. 2 cups Fresh Tarragon
  2. 1/2 Cup Chopped Tarragon
  3. 2 Table Spoons Capers
  4. I cup Sliced shallots
  5. 3 Table Spoons minced Shallots
  6. 1 cup White Wine
  7. 1 cup White Wine Vinegar
  8. 1/3 Cup Water
  9. 2 tablespoons Cold Unsalted Butter
  10. 16 tablesooons Unsalted Butter
  11. Salt & Pepper
  12. Cayenne Pepper


  1. Add ingredient of reduction in Sauce Pan and wisk, set over med/high heat until boil, reduce heat to low for simmer. Wisk occasionally and until roughly 4 table spoons left. Strain reduction should be left with roughly 5/6 table spoons lemon juice optional

  2. In a small bowl add cholped tarragon leaves & capers, smash/mix then add cold butter and mix til compound butter is formed, set aside to chill

  3. In metal mixing bowl add egg yolks and Reduction wisk thoroughly, set bowl over medium low heat (DO NOT WALK AWAY DURING THIS STEP) Add Cubed Butter and wisk until thick, add compound butter wisk thoroughly, add salt and pepper to taste, add Cayenne Pepper.

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