VIDEO: Making the Bernaise sauce

Classic recipe for the Bernaise sauce

1. For your Bernaise sauce, put the three egg yolks with the white wine in a (heat-resistant) bowl. In a larger saucepan that you can put the bowl in, heat water.
2. Stir egg yolks and white wine in a water bath until frothy. Be careful not to let the mixture get too hot, otherwise it will freeze. In addition, you have to keep stirring as long as the bowl is in the water bath.
3. Melt the butter in another saucepan, remove the saucepan from the stove and let the butter cool.
4. Only add the wine vinegar while stirring constantly.
5. Then pour the cooled (still liquid) butter drop by drop into the egg yolk and white wine foam. The bowl is still in the (not too hot) water bath. Even now you still have to stir without stopping.


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6. Keep adding butter until the egg yolk and white wine butter mixture has got the right consistency.
7. Then stir in the fresh chervil and tarragon (cut into small pieces).
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8. The very finely chopped onion also needs to be stirred in.
9. Finally, all you need to do is season the Bernaise sauce with salt.
10. Bernaise sauce becomes too vegetables, but also fish or meat served.

The hardest part is getting the egg yolk and butter emulsion. This is why constant stirring is so important and the temperature must not be too high, because then the egg yolk changes its consistency and your sauce becomes a lumpy tragedy.

Variants of the classic sauce

The classic ingredients for Bernaise sauce are egg yolks and butter as well Wine, vinegar, Tarragon, chervil and shallots, but there are many variations depending on the type of house making the Bernaise sauce.

• You can also add Worcester sauce to the sauce. Since this is a French sauce, we happily recommend that you season the sauce with a little mustard from Dijon.
• There is also Recipeslisting onions as ingredients, about half an onion for the ingredient amounts in the recipe above.
• Other recipes also include wine vinegar as an ingredient for the Bernaise sauce (one and a half tablespoons for 3 egg yolks).
• Still others list crême fraiche (1 tablespoon for the ingredients in the recipe above) as an ingredient.
• Often only tarragon is given as a herb and not chervil as well.
• The Bernaise sauce has been modified a lot. The arlésienne sauce, for example, is prepared with tomato paste and anchovies. The valois sauce is made with meat stock (concentrate). The paloise sauce is prepared with fresh mint and the tyrolienne sauce with olive oil instead of butter. The monégasque sauce is enriched with garlic and finely chopped olives.