Print Recipe

Sauce Bernaise




  1. Boil vinegar, wine, onion, tarragon and peppercorns in small saucepan until liquid has reduced to 2 tablespoons. Pour liquid through fine sieve. In top of double boiler, over just simmering water, blend egg yolks and warm water until creamy. Bottom of double boiler should not touch water.
  2. Melt butter over low heat; add 1/2 teaspoons to yolk mixture, beating well with a wire whisk after each addition.
  3. Set bottom of pan in a cold water bath if eggs start to look like scrambled eggs. After some butter has been added, up to 1 teaspoon of butter can be added at one time. Leave the white residue in bottom of butter pan.
  4. After butter is added, stir in vinegar mixture and salt.

Yield: 3/4 cup


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.