Berne sauce
Composition / ingredients
3
Servings:
Cooking method
To prepare the sauce, you must first add crushed pepper and chopped onion to the vinegar and put it on low heat. Boil this marinade for 15 minutes, and then let it cool. After that, beat in the egg yolks and add the white wine.
In order for the sauce to take the desired consistency, put it on a steam bath and whisk with a whisk until a thick mass is obtained. Carefully make sure that the water in the bowl does not boil, otherwise the yolks may curdle. Gradually, as you stir, add the butter.
When the oil is dissolved, add salt, pepper and tarragon. That's it, the sauce is ready. Bon appetit!
In order for the sauce to take the desired consistency, put it on a steam bath and whisk with a whisk until a thick mass is obtained. Carefully make sure that the water in the bowl does not boil, otherwise the yolks may curdle. Gradually, as you stir, add the butter.
When the oil is dissolved, add salt, pepper and tarragon. That's it, the sauce is ready. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Tarragon - 25 kcal/100g
- Tarhun - 40 kcal/100g
- White wine - 78 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Black pepper peas - 255 kcal/100g
- Onion - 41 kcal/100g
- Egg yolks - 352 kcal/100g
