Bearnaise Sauce

Sauces | July 22, 2015 | By

 Classic, utterly delicious steak sauce, also great on roast fish and eggs. A breeze to make!


• 1/4 cup of chopped tarragon leaves
• 2 shallots, minced
• 1/4 cup of champagne vinegar
• 1/4 of cup dry white wine
• 3 egg yolks
• 1 stick of butter, melted
• salt & pepper to taste


In a small saucepan, over medium-high heat, combine tarragon, shallots, vinegar and wine, bring to a simmer, reduce heat to low and cook until reduced by half, remove from the heat and cool.
Using a blender, blend the egg yolks and reduction sauce together on medium speed until combined, then with the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, add the remaining butter and season with salt and pepper.



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