Bernaise Sauce, It's
a Favourit.

This bernaise sauce recipe goes well with poached eggs and bacon on a muffin with grilled tomato, it also goes great with ham and eggs, a variety of vegetables and it will taste great on any breakfast pizza you whip up.

You'll need a small saucepan with one tablespoon of chopped shallots, two to three tablespoons of tarragon, fresh or dried, the same with chervil and a sprig of thyme.

Pour in 1/3 of a cup of white vinegar and equal quantity's of a decent white wine, season with a pinch of sea salt and some white pepper. Reduce the liquid by two-thirds and strain into a stainless bowl, (This is called a reduction) allow to cool completley.

Now this is the tricky part, separate two eggs and place the yolks in the cool reduction and start whisking briskly over a very low heat, as soon as the sauce starts to thicken, take of the heat and add one cup of melted butter very slowly while whisking all the time.

This is done best with a wet tea-towel wraped around the base of the bowl. Once you have whisked in the butter, taste and season if needed sharpen with a squeeze of lemon juice and a pinch of cayenne. Finish off by adding one tablespoon of chopped fresh tarragon and chervil. Keep warm in a bain-marie.

If you like to try something different, you could take half of the sauce and add half a teaspoon of concentrated tomato puree for a different flavour to your breakfast.

A Very important note for those people that haven’t made a bernaise sauce recipe before. If you haven’t made bernaise or Hollandaise sauce from scratch before, be prepared for the sauce to split. Don’t worry though, just start over again.

Most egg sauces like Bernaise and Hollandaise tend to be more temperamental then other sauces, it seems to wait in anticipation to break on you. It’s really very frustrating and a unstable egg sauce to make at the best of times, only if you don’t know what you are doing.

Once you have the nack, your self-confidence will defiantly kick in, you will become a pro at making it. Most chefs don’t use the method of a double boiler, they whip the yolks over a low heat on the stove top, adding the butter at incredible careless amounts.

But hay, they get this part right every time. Why? Because they are confident in them self, the've done it many times before, sure they have messed up on the odd occasion, but they stick at it because they can.

They practice at it little by little till they have it the way they want it to be, it's a bit like an apprenticeship. I know all about this, it use to happen to me almost every time I made bernaise sauce. But once I got the confidant's up, I succeed in perfecting it.

These two sauce recipes are well worth the time and patience on your behalf to prefect them. The technique of gradual emulsification once you learn how to make it will be with you throughout your cooking life, in saying that, it will serve all other emulsification sauces as well.

You'll be a natural at making this bernaise sauce recipe each and every time for breakfast.

Experiment and remember, Foods like art, the more you make and cook it, the better you are at it.

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