• 1 qt bernaise
  • 2.5 # butter, clarified
  • 2 oz shallots, chopped
  • 1 C wh. wine vinegar
  • 2 t tarragon
  • 1 t peppercorns, crushed
  • 12 yolks
  • salt, cayenne, lemon juice
  • 2 T parsley, chopped
  • 1 t tarragon


1.Keep butter warm, not hot

2. Combine shallots, tarragon, vinegar, peppercorns in sauce pot; remove from heat; cool slightly

3. Transfer reduction to stainless steel (SS) bowl

4. Add yolks to reduction in SS bowl and beat well

5. Place over hot water bath, whip until eggs are thick (careful not to cook the eggs; move on and off the heat; eggs will have to get as warm as the butter)

6. Remove bowl from heat; Gradually beat in ladlesful of butter (if too thick, thin with lemon juice)

7. Strain through cheesecloth

8. Season to taste with salt, cayenne, lemon juice

9. Finish with parsley and tarragon

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Submitted 6/13/05.
Source: My Files
Submitted By: Bob Digirolamo