Using Eggs To Make Bernaise Sauce

Video Transcript

"Hi! I'm Anne Mooney. I'm a personal chef and food writer. I write for Simply the Best Magazine out of Delray Beach, Florida and today I am here on behalf of Expert Village and we are going to talk about Bernaise sauce as part of our series on the egg. Bernaise is an egg based sauce and it is actually thickened with egg yolks. Here I've done the egg yolk and butter emulsion and so what we are going to do the reduction of vinegar and shallots that will flavor the sauce and make it typically a Bernaise. So we are going to put in a small sauce pan three tablespoons of champagne vinegar and three tablespoons of dry white wine. I'm using a 7 year blanc. You can use Pino Grigio or any other dry white wine. I am going to put tarragon sprigs like so to flavor and two tablespoons of chopped shallots. I'll put a little bit more, it's not science. We are going to make a reduction out of that vinegar and wine to where we are going to reduce it to where it is almost dry and then we will strain the solids out of it and put it in our thickened sauce, add a little more chopped tarragon and then we'll have Bernaise. Bernaise is typically used on top of steak. That's the classic fillet mignon or fish and it is perfectly wonderful on any meaty fish like a salmon, swordfish or a groper. So here goes our reduction. Now you can see that we have a lovely reduction. The liquid has reduced to about two tablespoons here. We are going to remove the tarragon sprig, throw it in the garbage and then strain the shallots. As you can see, there are shallot lumps in there. We are going to strain that out of the sauce reduction. So we are left now with about a tablespoon and half of liquid and we are going to whisk that into our egg based sauce here along with a little chopped tarragon. I would say that was a good tablespoon of tarragon. "