Bernaise sauce

Ingredients for Bernaise sauce

Instructions for Bernaise sauce

To prepare the Bernaise sauce recipe, please follow these instructions:

Melt the butter and dissolve the half boulion cake therein completely. Then cook some of the cream in the mixture. After this, the rest of the cream comes in with a little curry, an appropriate amount of estragon (so it looks nice), a little lemon and salt and pepper. Here it is important to keep up with the cloves as the sauce can be tasted in the end. The egg yolks come in, and make sure to bring the sauce over 70 ° C, as the eggs are Salmonella fry, if you do not use pastorized eggs. It is worth mentioning that the sauce separates at the boiling point, avoid this!
Finally, taste the sauce, and let the sauce stand and warm while stirring until the desired consistency is achieved.