Bernese sauce for boiled, roasted and boiled eggs
Instructions
Put in a saucepan the wine, vinegar, chives, salt and pepper and boil until the liquid is evaporated to half.
Pass through a sieve, bake in a casserole to tall and join the yolks slamming them with the whip; Add a little butter and put on fire slamming continuously.
Remove from heat and add a little more butter.
Repeat this 5 or 6 other times adding a little more butter.
When serving join the chopped tarragon.
Ingredients and dosing for 4 persons
- 4 tablespoons of wine vinegar
- 4 tablespoons of white wine
- 1 tablespoon of chopped chive
- 2 egg yolks
- 100 g of butter
- 1 tablespoon of chopped tarragon
- Salt
- Pepper