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Hi! I'm Anne Mooney. I'm a personal chef and food writer. I write for Simply the Best Magazine
out of Delray Beach, Florida and today I am here on behalf of Expert Village and we are
going to talk about Bernaise sauce as part of our series on the egg. Bernaise is an egg
based sauce and it is actually thickened with egg yolks. Here I've done the egg yolk and
butter emulsion and so what we are going to do the reduction of vinegar and shallots that
will flavor the sauce and make it typically a Bernaise. So we are going to put in a small
sauce pan three tablespoons of champagne vinegar and three tablespoons of dry white wine. I'm
using a 7 year blanc. You can use Pino Grigio or any other dry white wine. I am going to
put tarragon sprigs like so to flavor and two tablespoons of chopped shallots. I'll
put a little bit more, it's not science. We are going to make a reduction out of that
vinegar and wine to where we are going to reduce it to where it is almost dry and then
we will strain the solids out of it and put it in our thickened sauce, add a little more
chopped tarragon and then we'll have Bernaise. Bernaise is typically used on top of steak.
That's the classic fillet mignon or fish and it is perfectly wonderful on any meaty fish
like a salmon, swordfish or a groper. So here goes our reduction. Now you can see that we
have a lovely reduction. The liquid has reduced to about two tablespoons here. We are going
to remove the tarragon sprig, throw it in the garbage and then strain the shallots.
As you can see, there are shallot lumps in there. We are going to strain that out of
the sauce reduction.
So we are left now with about a tablespoon and half of liquid and we are going to whisk
that into our egg based sauce here along with a little chopped tarragon. I would say that
was a good tablespoon of tarragon.