Bernaise Sauce

from Ina Garten


1/4 cup Champagne or white wine vinegar

1/4 cup good white wine

2 tablespoons minced shallots

3 tablespoons chopped fresh tarragon (1T. dried)

1/4 t. salt

1/4 t. pepper

1 t. salt

3 extra-large egg yolks*

1/2 pound (2 sticks) unsalted butter, melted


In a saucepan put the vinegar, white wine, shallots, tarragon leaves, salt, and pepper. Bring to a boil, simmer on med. heat for 5 minutes, until reduced to a few tablespoons. Cool slightly.

Place cooled mixture with the egg yolks and 1 teaspoon salt in a blender. Blend 30 sec. With blender on, slowly pour the hot butter through the opening in the lid. If the sauce is too thick, add a tablespoon of white wine to thin. Keep at room temperature until serving.

Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender. Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.