Best Quick Bernaise Sauce is a tasty easy recipe. It is my favorite with Fillet Mignon. Indeed, if you have ever had Hollandaise it is similar to Bernaise. Both are classic creamy sauces. Nonetheless, many stress over making Bernaise sauce. To make this recipe versatile switch it up with different herbs. Normally, this sauce takes a long time to make. However, this is a quick and easy version of the vintage French Sauce.It is a creamy, buttery, sauce with a wine and vinegar reduction. Perfect for seafood, beef, poultry, or pork. 
Best Quick Bernaise Sauce
Consequently, it goes extremely well as a lobster dip. In all honesty, lobster is my very favorite protein. It really doesn’t need anything else. But, let me just say it is a decadent combination.
I often make lobster, fillet mignon, and Bernaise for my Anniversary. In all honesty, it is my go-to romantic dinner choice. Needless to say, it elevates any dinner to the steakhouse level. Indeed, this recipe makes Bernaise in less than 30 minutes. Most importantly, always use a wine you would drink and use. The Moscato gives the sauce a slight amount of sweetness.
In conclusion, Chervil is a French parsley that can be found on Amazon. In summary, parsley can be substituted for chervil.
Best Quick Bernaise Sauce:
Ingredients:
- 1 small shallot or roughly (3 tsp)
- 1/4 cup coconut vinegar
- 1/2 cup Moscato white wine
- 2 egg yolks
- 1 stick of butter
- 1 tbsp fresh tarragon
- 2 tsp chervil or dried parsley
- 1/4 tsp pink salt
- 1/8 tsp freshly cracked black pepper
Directions:
First and foremost, add shallot to a pan and fry up until translucent. Second, add vinegar and dry wine to a pan. Third, cook until reduced by 1/4 approximately 15 minutes. Remove from heat and allow to cool. Whisk together egg yolks and vinegar reduction. Pour egg yolk, mixture, tarragon, and chervil into a small food processor. Next, melt one cube of butter when melted and slightly cooled. Turn the food processor on low and slowly stream the melted butter into the reduction and egg mixture sauce should thicken as it emulsifies. Finally, remove from the food processor place and season with salt and pepper. Lastly, place it into individual serving bowls. Serve.
Fool Proof Directions Cooks Notes:
Last but not least, if the sauce is too thin put it into a bowl over a double boiler and whisk constantly and vigorously until thickened. Finally, scoop the sauce out and place it into individual serving bowls.
Best Quick Bernaise Sauce
Equipment
Ingredients
- 1 small shallot approximately 3 tsp
- 1/4 cup coconut vinegar
- 1/2 cup White Moscato Wine
- 2 yolk egg yolks
- 1 stick of butter
- 1 tbsp chopped fresh tarragon
- 2 tsp chervil
- 1/8 tsp salt
- 1/8 tsp freshly cracked black pepper
Instructions
- First, add shallot to a pan and fry up until translucent.1 small shallot
- Second, add vinegar and dry wine to a pan.1/2 cup White Moscato Wine, 1/4 cup coconut vinegar
- Third, cook until reduced by 1/4 approximately 15 minutes. .
- Remove from heat and allow to cool.
- Whisk together egg yolks and vinegar reduction.2 yolk egg yolks
- Pour egg yolk, mixture, tarragon, and chervil into a small food processor.1 tbsp chopped fresh tarragon, 2 tsp chervil
- Melt one cube of butter when melted and slightly cooled.1 stick of butter
- Turn the food processor on low and slowly stream the melted butter into the reduction and egg mixture.
- The Sauce should thicken as it emulsifies.
- Remove from the food processor place and season with salt and pepper.1/8 tsp salt, 1/8 tsp freshly cracked black pepper
- Lastly, place it into individual serving bowls.
- Serve.
Fool Proof Directions
- If the sauce is too thin put it into a bowl over a double boiler and whisk constantly and vigorously until thickened.
- Finally, scoop the sauce out and place it into individual serving bowls.
Notes
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| Calories 53 | |
| % Daily Value * | |
| Total Fat 3 g | 5 % |
| Saturated Fat 0 g | 0 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 14 mg | 5 % |
| Sodium 373 mg | 16 % |
| Potassium 10 mg | 0 % |
| Total Carbohydrate 2 g | 1 % |
| Dietary Fiber 0 g | 0 % |
| Sugars 0 g | |
| Protein 0 g | 0 % |
| Vitamin A | 1 % |
| Vitamin C | 1 % |
| Calcium | 4 % |
| Iron | 1 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
