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Recipe

Bernese sauce

40 mins
Half
75
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Bernese sauce is a delicious sauce to accompany eggs, meats, chickens and vegetables.
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Ingredients

5 portions
  • 3 egg yolks
  • 1/3 cups white wine
  • 1/2 cups white vinegar
  • 2 shallots, chopped
  • 1/4 cups Water
  • 1/2 cups butter, 1 bar
  • 1 pinch black pepper
  • 1 pinch salt

Preparation

Cut the butter into small pieces and put on a plate to use later.
In a medium saucepan combine the wine, the vinegar and the echalots. Cook over high heat until it boils and boil until it has been reduced to only 1/4 cup.
Pour the wine mixture in a saucepan in a bain-marie and with a balloon whisk add the yolks, water and pepper and mix well while cooking the sauce for approximately 10 minutes.
When the sauce begins to bubble on the edges of the pot reduce the heat to very low and with the balloon whisk incorporate the butter piece by piece until the sauce has thickened.
Remove the sauce from the heat and add the salt.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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