How is Berna sauce made?

Answer 1

Title: BERNAISE SAUCE
Categories: Sauces
Yield: 4 servings

1/4 c Vinegar
1/4 c White wine
1 ts Tarragon, dry
1 tb Scallion, minced
1/2 c Butter, melted
3 ea Egg yolks
1/2 ts Salt
1/4 ts Pepper

Serve with beef or fish, yield 1 1/2 cups (6 tbls per
serving). Combine vinegar, wine, pepper, scallions and
tarragon in saucepan. Cook over low heat until reduced
to half, about 8 minutes.Strain mixture into top of
double boiler. With wire wisk or rotary beater,beat in
beaten egg yolks and salt. Cook over hot water until
thickened.Beat in butter 1-tbl at a time. Stir over
heat till creamy, about 1 minute.
Serve hot over beef or fish fillets.

Answer 2

Do you mean Béarnaise Sauce?
If you can make Hollandaise sauce, it's a simple variation. It takes a knack to make Hollandaise & Béarnaise without them curdling.
http://www.taunton.com/finecooking/pages/c00180_rec02.asp
If you are a beginner cook you might want to try a mix. MOst restaurants (except for 5 star) usually rely on mixes.
Knorr makes a good mix for the beginner.
http://www.us.knorr.com/products.asp?brand=1&group=3&pid=2&nav=11

Answer 3

It's Bernaise (after Bern, Switzerland) sauce and it's just Hollandaise with tarragon.