Hollandaise Sauce/Bernaise Sauce

Serves 8

Ingredients

Scale: 1x
  • ¼ cup Water
  • 2 tablespoon Lemon juice
  • ½ cup Butter
  • ¼ teaspoon Salt
  • ⅛ teaspoon Paprika
  • 1 dash Cayenne pepper
  • 3 tablespoon Tarragon vinegar
  • 2 tablespoon Onion (minced)
  • 1 teaspoon Tarragon (dry)
  • ¼ teaspoon Pepper

Instructions

  1. Make sure butter is cold, slice into 8 pieces.
  2. In small saucepan, beat together egg yolks, water and lemon juice. Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges. Stir in butter, 1 piece at a time, until melted and sauce is thickened. Stir in seasonings. Remove from heat. Cover and chill if not using immediately.
  3. In small saucepan, bring vinegar, onion and seasonings to boiling. Reduce heat and simmer, uncovered, until almost all liquid has evaporated. Stir hot mixture into the above Hollandaise Sauce. Cover and chill if not using immediately
Sauces Baked