How to make Bernese sauce, original French recipe easy to prepare, with necessary ingredients and guided procedure with indication of all the necessary precautions.
Ingredients 4 people
- 1/2 dl dry white wine
- 1/2 dl vinegar
- 1 tablespoon finely chopped shallot
- 135 g butter
- 3 egg yolks
- a pinch of chopped tarragon
- a pinch of chopped chervil
- a pinch of cayenne pepper
- salt
Preparation of Bernese sauce
Pour the white wine and vinegar into a small pan, put on a very low heat and reduce by two thirds.
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Add the shallot, a piece of butter, chervil, tarragon, a pinch of salt and cayenne pepper.
Allow the mixture to cool, then add the three egg yolks one by one and beat the sauce, keeping the pan on a very low flame or, alternatively, in a bain-marie.
Cut the butter into small pieces and add them little by little, stirring constantly with a whisk, until a creamy sauce is obtained.
As soon as the butter has melted, pass the sauce through a very fine sieve and complete it, if necessary, with an additional pinch of cayenne pepper.
