I love a good sauce, and recently I’ve been addicted to this one so I thought I’d share! It’s not “good” for you, but it’s SO. DANG. GOOD. On steak, eggs, salmon, asparagus, etc. You get it—it’s yummy. Anyhow, you can whip it together really quickly because it only needs 4 ingredients. And a blender. I’m not fancy or patient enough to whip it by hand. Anyway, it’s delicious and you should try it! Mmmmmmm…
EASY BERNAISE SAUCE (makes 6 servings, easily doubles for 12 servings)
- 1 stick salted butter
- 4 egg yolks (save egg whites for breakfast!)
- 1 tablespoon white wine OR cooking sherry (whatever’s available)
- 2 teaspoons white wine vinegar OR champagne vinegar
BLEND 15-20 SECONDS until incorporated. SERVE. ENJOY. If it separates for some reason, add another egg yolk and blend again. Store leftovers in refrigerator.
**DON’T MICROWAVE TO REHEAT or the egg yolk will cook and solidify.** To reheat, place storage container/bag in hot water or double boiler until soft & lukewarm. It takes time to re-liquify. Again, enjoy!