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 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. 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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