a nice thick sauce to serve with hot or cold lamb. salt to taste, and if you like a very tart sauce, add a little lemon juice.
Provided by mummamills
Categories Sauces
Time 35m
Yield 1 cup, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Bring vinegar to boil in a small pot with the pepper and spring onion.Simmer with lid on for 2 minutes.Turn off heat.
- combine egg yolks and mint in a blender. Blend until mint is all chopped.
- melt the butter in a large micro wave safe jug, then heat til nearly boiling.
- discard spring onion.
- With motor running, pour in the vinegar, and then the hot butter.
- Pour the whole mixture back into the jug and microwave at 50% power for about 2mins, stirring every 30 secounds, until it is thick and creamy.
Nutrition Facts : Calories 116.1, Fat 12.6, SaturatedFat 8, Cholesterol 33.4, Sodium 112.6, Carbohydrate 0.7, Fiber 0.4, Sugar 0.1, Protein 0.3
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Mdparvez Chak
mdparvez59@yahoo.comThis sauce was a bit too rich for my taste. I think I'll try a different recipe next time.
Chijioke Lilian
l.c@hotmail.comI've tried a few different bernaise sauce recipes and this one is my favorite. It's the perfect balance of tangy and rich.
Nii Nolla
n@yahoo.comThis sauce is a bit time-consuming to make, but it's worth it. It's so rich and flavorful.
monika gharti
monika_g64@hotmail.comI made this sauce for a dinner party and everyone loved it. It's a really elegant and delicious sauce.
Sundar magar
s.magar@aol.comThis was my first time making a bernaise sauce and it turned out great! I followed the recipe exactly and it was perfect.
Baholo
baholo12@hotmail.comI've made this sauce a few times now and it's always a hit. It's so easy to make and it tastes great on everything from steak to fish to vegetables.
Anas Malik
a61@gmail.comThis sauce is amazing! I made it for my steak and it was the perfect complement. The mint adds a really nice freshness to the sauce. I will definitely be making this again.