This recipe works great for chicken, fish or any meat. It also works well with eggs!
American, Continental, French
bernaise sauce for dummies, classic french bernais sauce
In a bowl you can heat (glass or metal) whisk together 2 egg yolks and 1/2 teaspoon water. Whisk until it is good and frothy. (about 30 seconds)
Heat a pan of water that has an opening that is smaller than the bowl you have the egg yolks are in.
Once water is boiling, set bowl carefully over opening and continue to whisk for 30 seconds. Then remove bowl from pan. Turn off heat on stovetop. (You are now done with this pan.)
Your egg yolks will now be slightly thickened.
Melt butter in microwave and then very very slowly add butter one small drop at a time while continuously whisking the egg yolks.
The egg yolks and butter will slowly thicken. If you pour the butter in too quickly the béarnaise will not thicken, it will remain very thin.
Once all butter is incorporated add cayenne and lemon juice, mix well and set aside until use.
8 You need to make this very close to the time that you will be serving it, it tends to get gummy if you don't.