Bernaise sauce

What is Bernaise sauce? Google: “It is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavoured with herbs. It is considered to be a “child” of the mother Hollandaise sauce, one of the five mother sauces in the French haute cuisine repertoire”.

I have recreated this Bernaise sauce from +June Darville, a food blogger from google+. I have attached her recipe below. To make this recipe mine, I use extra yolk, white wine- Moscato Sweet Lips, thyme, spring onion, and olive oil. That’s me love to create something different.

It has to be done with love and great care; don’t rush like June said in her recipe follow the rule: her method step by step. If you do not it will split, spoil; you just have to start over again. I admit that I have to do it again and again never give up and after 5 times. Phew!! it turned out well. But my bernaise has been reduced to a small container as show in picture. Serve bernaise sauce with roasted ham and turkey. Though it’s not enough to go around to be shared with my big family for Xmas lunch.

But I am pleased to give it my best effort. Discipline practice of such cheerful giving brings enrichment in every way with a blessed life. My bernaise is finally good to be serve. Will do it again. Enjoy!!!!


2 egg yolks
5 Tbs sweet white wine – Moscato Sweet Lips
3 Tbs red wine vinegar
a handful fresh thyme, leaves picked and chopped
1 sprig of spring onion, chopped
2 shallots, chopped finely
200 g cold butter, diced
olive oil
black pepper


Place a medium saucepan with the chopped shallot, white wine and vinegar over medium heat until it boils gently. Season with pepper and salt. Let the liquid reduce fully. Then take the pan off the heat and let the cooked shallots cool for 5 minutes. Put the saucepan back over very low heat and then add the egg yolks.

 Beat nonstop to prevent yolks from scrambling. Keep the pan over very low heat and keep on beating until the yolk sauce gets a sabayon like consistency. One by one add small pieces of the cold butter to the pan and continuously move the butter around on a fork until it has fully melted. Then add another bit of butter. Keep the heat very low.

Keep stirring in bits of butter. The bernaise sauce takes a while to come together. It needs to be done carefully so don’t hurry. Add as much butter as you want. The sauce should have slightly thickened but still be light and creamy. Stir constantly. Then check the seasoning in the end and add extra pepper or salt to taste. Add the chopped tarragon. Now turn the heat off and let the bernaise sauce rest for another 2 minutes. Transfer the bernaise sauce to a sauce jug, or a bowl. Serve with roasted ham and turkey.

Note: You must be very patience don’t rush, make sure get the right heat under the pot, or overworked the sauce. Use can cut the shallots, and spring onion. You can omit them just use what June use in her recipe. I use blender to chopped shallots, thyme, spring onion. This sauce goes well with steak, lamb, chicken as well as on your toast with bacon poached eggs and spinach.

The original Bernaise sauce: