Best 3 Bernaise Sauce Recipes

MOCK BERNAISE SAUCE

Steps:

• Start off by placing the finely chopped shallot in a small saucepan and add the red wine vinegar. Bring to a boil and reduce the heat to a low simmer for about 10 minutes. The shallots needs to become transparent and must have absorbed all the vinegar. Put aside and allow it to cool to room temperature. In bowl, add mayonnaise, a pinch of salt, white pepper, turmeric and tarragon. Mix well and little by little add the shallot mix; this is where you decide if you like it more acidic or not. Add little drops of warm water to give the sauce a smooth finish. Once seasoned, add the whipped heavy cream to the sauce and carefully fold the cream with wooden spoon.

MINTED BERNAISE SAUCE

Steps:

• Bring vinegar to boil in a small pot with the pepper and spring onion.Simmer with lid on for 2 minutes.Turn off heat.
• combine egg yolks and mint in a blender. Blend until mint is all chopped.
• melt the butter in a large micro wave safe jug, then heat til nearly boiling.
• discard spring onion.
• With motor running, pour in the vinegar, and then the hot butter.
• Pour the whole mixture back into the jug and microwave at 50% power for about 2mins, stirring every 30 secounds, until it is thick and creamy.

BERNAISE SAUCE

Steps:

• 1 Combine vinegar, wine, shallots, black pepper, and 1 1/2 teaspoons tarragon in a small saucepan. 2 Cook over medium heat until reduced to 1 tablespoon, 5 to 10 minutes. 3 Add egg yolks and 1 tablespoon of water to reduced vinegar mixture. 4 Whisk until thick and pale, about 2 minutes. 5 Set pan over moderately low heat and continue to whisk at reasonable speed reaching all over bottom and insides of pan, where eggs tend to overcook. 6 To moderate heat, frequently move pan off burner for a few seconds, then back on. 7 As they cook, the eggs will become frothy and increase in volume, then thicken. 8 When the bottom of the pan is visible in the streaks left by the whisk and the eggs are thick and smooth, remove from heat. 9 By spoonfuls, add soft butter, whisking constantly to incorporate each addition. 10 As the emulsion forms, add butter in slightly larger amounts, always whisking until fully absorbed. 11 Continue incorporating butter until sauce has thickened to consistency desired. 12 Season with salt, remaining 1 1/2 teaspoons chopped tarragon and, if desired, pepper. 13 Add a few droplets of lemon juice if necessary.