Bernaise

Stage 1
4 Egg Yolks
2 Dessert Spoons lemon juice
2 Dessert Spoons white wine vinegar
220g Softened butter
Salt & black pepper

Stage 2

To begin, place egg yolks in small food processor and add seasoning
Heat lemon juice and white wine vinegar in small saucepan until it starts to bubble
Pour hot lemon juice mixture into the blender to join the egg yolks blending all the time until combined
Then using the same saucepan melt butter over gentle heat careful not to brown it
When the butter is foaming switch on the blender and pur the butter very slowly in
When it is all combined, use a spatula to scrape off the sides and you have a lovely thick smooth sauce

0 0
Feed

Leave a comment