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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 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, vinegar, and shallots. Cook over high heat until boiling and bring to a boil until reduced to just 1/4 cup.
Pour the wine mixture into a pot in a double boiler and with a balloon whisk add the egg yolks, water and pepper and mix well while the sauce cooks 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 one piece at a time until the sauce has thickened.
Remove the sauce from the heat and add the salt.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
241.6
kcal
12.08%
Carbohydrate, by difference
1.3
g
0.43%
Protein
2.4
g
4.8%
Total lipid (fat)
23.6
g
36.31%
100
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Provided by USDA
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