• 4servings
  • 15minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B6, B12, H, D
MineralsZinc, Natrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup chopped fresh tarragon leaves

  2. 2 shallots, minced

  3. 1/4 cup champagne vinegar

  4. 1/4 cup dry white wine

  5. 3 egg yolks

  6. 1 stick butter, melted

  7. Salt and pepper

Instructions Jump to Ingredients ↑

  1. Make the bearnaise reduction first. In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.

  2. Blend yolks and bearnaise reduction together. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Season with salt and pepper and set aside in a warm spot to hold the sauce.


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