Greg's quick Bernaise sauce

By Greg

Total Time: 0 min

0 out of 5 (0)

Most Bernaise sauces take nearly an hour to make, this is done in just 15 minutes

Serves: 4 people

Difficulty: Easy

Created 20 January, 2016

New portion size

Ingredients

Melt the butter at a medium heat in a saucepan
Add the finely chopped onion
Let the onion turn glassy (about 5 minutes at medium heat), make sure the butter doesn't burn (goes brown)
Add the white wine and then turn up the heat till the sauce bubbles to cook off the alcohol, leave to bubble for 2 minutes
Turn the heat down and add the estragon, lemon juice and white wine vinegar
Pour in the cream, stir and monitor the temperature with the thermometer
Once the temperature is around 70°C, keep it there and then add the two beaten egg yolks
Stir the mixture and add salt and pepper to taste
Let the mixture simmer for another 5 minutes or so and then strain the sauce through a fine sieve and serve within 30 minutes