Bernaise Sauce


  • 1/2 cup white wine vinegar
  • 1/4 cup dry white wine
  • 1 shallot, finely chopped
  • 3 egg yolks
  • 1 cup unsalted butter, melted and warm
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh chervil
  • Salt and black pepper, to taste


  1. In a small saucepan, combine the white wine vinegar, dry white wine, and chopped shallot.
  2. Bring the mixture to a boil over medium-high heat and cook until it is reduced to about 2 tablespoons.
  3. Remove the pan from the heat and let it cool for a few minutes.
  4. In a mixing bowl, whisk the egg yolks until they are thick and pale.
  5. Whisk in the reduced vinegar mixture.
  6. Place the mixing bowl over a pot of simmering water and whisk the egg mixture constantly until it thickens and forms ribbons when the whisk is lifted, about 5 minutes.
  7. Remove the mixing bowl from the heat and slowly drizzle in the melted butter, whisking constantly, until the sauce is thick and creamy.
  8. Stir in the chopped fresh tarragon and chervil.
  9. Season the sauce with salt and black pepper to taste.
  10. Serve the Bernaise sauce immediately with your favorite meat dishes.

Enjoy your delicious Bernaise sauce!