Perfect Bernaise Sauce Recipe | Chef Joshua Weissman
Joshua Weissman has the sauce.
Ingredients
- 4 egg yolks
- 1 bunch tarragon, plus more for finishing
- 1 cup (240ml) unsalted butter, melted
- ½ cup (120ml) white wine vinegar
- ¼ cup (60g) dry white wine
- 1 Tbsp (4g) chervil, finely chopped
- Pinch of cayenne pepper
- Lemon Juice to taste
- Kosher salt and pepper to taste
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