Bernese simple sauce
Instructions
In a bowl mix the egg yolks with the cream, 1 tablespoon aromatic vinegar, pepper and a pinch of salt.
Place the bowl in a Bain-Marie and then heat gently stirring with a whisk.
When the sauce starts to become thicker add a little at a time the diced butter stirring constantly.
Add a tablespoon of tarragon and parsley, then withdrawn from the fire.
Ingredients and dosing for 4 persons
- 80 g of butter
- 2 egg yolks
- 2 tablespoons of cream
- 1 tablespoon of aromatic vinegar
- 1 tablespoon of chopped tarragon
- 1 pinch of salt
- 1 tablespoon of chopped parsley
- 5 grains cayenne pepper