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Bernaise Sauce | Emma Inteman

Bernaise Sauce

  • 1/2 cup wine
  • 4 shallots, chopped finely
  • 3 egg yolks, beaten
  • 1Tbsp lemon juice
  • 1/2 cup butter
  • 2 tsp tarragon

Simmer wine, shallots and tarragon until reduced to 2 Tbsp.

Whisk eggs, s+p, lemon until thickened like heavy cream. Beat constantly adding butter piece at a time. Fold in wine mixture.

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