kathysrecipebox

Cooking with food intolerances

Bernaise Sauce October 21, 2012

1 Tbs. red wine vinegar

3 Tbs. red wine

2 Tbs. finely minced Vidalia onion

1 tsp. crushed thyme  or tarragon

1/2 tsp. sea salt

1/4 tsp. ground pepper

2 egg yolks

1 tsp. lemon juice

scant 1/4 c. original rice milk (or unsweetened coconut milk)

1/2 c. melted palm shortening (or bacon grease)

Simmer onions, herbs and spices in wine and vinegar until reduced by half. Turn down heat to low and whisk in egg yolks. Then add, alternating, rice milk and shortening until sauce is the right consistency. Serve warm over poached eggs.

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