Bernaise Sauce

Bernaise Sauce

Serve with Linda Genaw’s “Just Like Baked Stuffed Potatoes”.

This recipe is inspired by my mories of a wonderful steak with bernaise sauce I had at Galveston’s Wentletrap Restaurant some years back.  We moved away, so I don’t know if it survived Hurricane Ike though.  Sure hope so.  For those that don’t know, a wentletrap is a beautiful seashell.  This restaurant sure was a great place for fine dining.  I’ve loved bernaise sauce so much since, I have even been known to serve it on top of scrambled or fried eggs occasionally!  Yes, I know that may be odd, but it really is quite good!   Bernaise is actually just Hollandaise sauce with a tarragon-vinegar twist added.  This sauce is Induction friendly, albeit a bit fat/calorie pricey.  🙂  This recipe makes enough to serve atop 4 servings of eggs, a bowl of fresh asparagus, over a delicious grilled steak or butter-seared chicken breast.  If any is leftover, I just cover with plastic wrap and refrigerate up to two days.  To reuse, just melt 1-2 T. butter in a pan and slowly add in the leftover Bernaise a spoonful at a time, whisking continuously. Voilà, it’s reborn! 🙂


¼ c. red or white wine vinegar

1 T.  parsley, chopped

¼ tsp. dried tarragon (or 1 tsp. fresh, chopped)

3 egg yolks

1 tsp. lemon juice

1 stick butter, unsalted (4 oz. or 8 T.)

DIRECTIONS:   This sauce goes together pretty fast, so you really have your steaks about ready before you begin.  Now for the sauce, add vinegar, parsley and tarragon to a small saucepan and over medium heat, bring to boil, lower heat and simmer to allow it to reduce to about 1-2 T.  In another  non-stick skillet over med-low heat, whisk the egg yolks with the splash (1 tsp) lemon juice and 1-2 T. of the butter until smooth.  Whisking continuously, add the rest of the butter in small pats, whisking between each pat as it melts.  When all butter is melted and smoothly incorporated, add the tarragon-vinegar mixture to the Hollandaise egg-butter mixture and stir well.  Serve at once in whatever recipe you are using this for.  If you like a thinner Bernaise, just add more melted butter and adjust the nutritional info to reflect that addition.  🙂

NUTRITIONAL INFO:  Makes  about 1 cup, or 4 servings of  ¼ c. each.   A fourth of the recipe contains:

248 cals, 26g fat, 0.83g carbs, 0.1g fiber, 0.73g NET CARBS, 2.35g protein, 11 mg. sodium


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