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Ingredients
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Sauce Ingredients
Method
Sauce Preparation
- 1
Prepare the Shallots
In a small saucepan, combine the white wine vinegar, chopped shallots, and dried tarragon. Heat over medium heat until the mixture reduces to about 1 tablespoon. Strain the mixture and set aside.
- 2
Melt the Butter
In a separate saucepan, melt the unsalted butter over low heat. Do not let it brown; you want it to remain clear and just liquid.
- 3
Whisk Egg Yolks
In a heatproof bowl, whisk the egg yolks until they become pale and thick. Slowly add the reduced shallot mixture, whisking continuously.
- 4
Emulsify the Sauce
Place the heatproof bowl over a pot of simmering water (double boiler). Slowly drizzle in the melted butter while whisking constantly until the mixture thickens and doubles in volume.
- 5
Season the Sauce
Remove the bowl from the heat and stir in the fresh tarragon. Season with salt and black pepper to taste.
- 6
Serve
Serve the Béarnaise sauce immediately over your favorite dish, such as steak or vegetables.
