Bearnaise Sauce

Print4 Likes
Course
Serves 8 servings
Cook Time
15m

If you think Bearnaise is hard to make, you will think that no longer! This goes perfect with steaks of any kind.

Please follow and like us:

Ingredients

  • 1/4 Cup
    white wine vinegar
  • 1/4 Cup
    white wine
  • 2 Tablespoons
    minced shallots
  • 3 Tablespoons
    chopped fresh tarragon leaves, divided
  • kosher salt and freshly cracked black pepper, to taste
  • 3
    large egg yolks
  • 1/2 Pound
    (2 sticks) unsalted butter

Instructions

  1. Put the vinegar, white wine, shallots, 1 tablespoon tarragon leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons. Cool slightly.

  2. Place the cooled mixture with the egg yolks and 1 teaspoon salt in the jar of a blender and blend for 30 seconds. With blender on, slowly pour the hot butter through the opening in the lid. Add the remaining 2 tablespoons of tarragon leaves and blend only for a second. If the sauce is too thick, add a tablespoon of white wine to thin. Keep at room temperature until serving.

  3. Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender. Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.