BERNEZ SAUCE

The sauce belongs to the classic French cuisine and is best suited for stewed fish and light meats.

NECESSARY PRODUCTS:

50 g of onion

30 g of tarragon

200 ml. White wine

70 ml. wine vinegar

5 g of watercress or thyme

5 g of salt

3 pcs. yolks

200 g butter / at room temperature /

METHOD OF PREPARATION:

Finely chop the onion and boil with watercress, tarragon, wine and vinegar. Boil until 1/4 of the liquid remains. Remove from the heat and cool. Strain.
Beat the yolks with the salt. With constant wire beating, they are added to the boiled liquid.

Put in a water bath and stir until it starts to thicken.

Add the oil, stirring quickly, until the oil is completely absorbed and a velvety consistency is obtained.