Bernaise Sauce



  1.     In double boiler top, combine first 4 ingredients.
  2. Over high heat, heat to boiling; until vinegar is reduced to about 1 tablespoon.
  3. Place double boiler top over double boiler bottom containing hot, not boiling water.
  4. Add egg yolks and cook, whisking constantly until slightly thickened.
  5. Add butter, about 2 tablespoons at a time, beating constantly with whisk, until butter is melted and mixture is thickened.
  6. Stir in parsley.
  7. Serve about 1 tbspn. hot or cold sauce over fish.


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