Hi All...

I am looking for a good recipe for Bernaise sauce. I found a few online and tried them... not what I want. I am looking for a restaurant quality recipe...


Thanks in advance for any help!

This is the one I use from "The Joy of Cooking."

SAUCE BEARNAISE

Combine in top of double boiler:
1/2 cup white or red wine
2 Tbsp. tarragon vinegar
1 Tbsp. finely chopped shallots or onion
2 crushed peppercorns
2 sprigs chopped tarragon
1 sprig finely chopped chervil
1 sprig parsley - optional
Cook over direct heat until reduced by half. Strain and allow to cool. Then beating briskly over - not in - hot water, add alternately, a little at a time, and beat steadily so that they are well combined before you add in all:
3 egg yolks
3/4 cup melted butter
Correct the seasoning
When you have added all the butter, the sauce should have the consistency of Hollandaise. Makes about 1.5 cups.

I don't know the carb count, but it can't be much, just the eggs.