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Béarnaise Sauce Recipe

Ingredients
  • 1 shallot, minced
  • 2 teaspoons fresh tarragon leaves, minced (or 1/2 tsp dried tarragon)
  • 1/3 cup dry white wine
  • 1 tablespoon tarragon vinegar
  • 1/2 teaspoon fresh ground black pepper
  • 3 egg yolks
  • 2 teaspoons water
  • 1/2 cup butter, melted
Container: small sauce pan
Directions
PREP
15 mins
COOK
15 mins
READY IN
30 mins
  • In small sauce pan, combine vinegar, white wine, minced shallot, fresh tarragon, and black pepper. Simmer mixture until cooked down by 2/3.
  • Cool.
  • Beat egg yolks, add water, and combine with vinegar mixture.
  • Return to low heat and beat constantly with a whisk for approximately 5 minutes or until thick. On lowest heat, stir melted butter in gradually and stir constantly. Adjust seasonings. Serve immediately.
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