Bernaise-like sauce
My version of bernaise sauce, I like it better, and so does my husband. We like it over steaks.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 teaspoon kosher salt
- 1/8 teaspoon pepper
- 3 egg yolks
- 1/4 cup white wine
- 1/4 cup red wine vinegar
- 2 tablespoon sweet yellow onion minced
- 3 tablespoons fresh thyme chopped
- 1/2 lb. unsalted butter melted
- Carbohydrate 0.845582472190767 g
- Cholesterol 186.158632958333 mg
- Fat 32.9280633060505 g
- Fiber 0.115823917722075 g
- Protein 1.73010611389556 g
- Saturated Fat 20.2316205149467 g
- Serving Size 1 1 Serving (60g)
- Sodium 59.4376472807427 mg
- Sugar 0.729758554468691 g
- Trans Fat 2.24120567783738 g
- Calories 303 calories
In small saucepan add vinegar, wine, onion, thyme, salt and pepper. Bring to a boil and simmer over medium heat for about 5 minutes. Cool slightly. Put egg yolks in a blender and add mixture, blend for thirty seconds. Drizzle butter through the opening on the lid. Blend thoroughly and serve. Serve warm over steaks.
