French Béarnaise Sauce
The classic French sauce of tarragon, white wine vinegar, and butter emulsified into egg yolks. Perfect with steak.
Ingredients
- 1/4 cup white wine vinegar
- 1/4 cup white wine
- 2 shallots, finely diced
- 2 tbsp fresh tarragon, chopped
- 3 egg yolks
- 1 cup melted butter, warm
- Salt, pepper, lemon juice
Instructions
-
1
Simmer vinegar, wine, shallots, and half the tarragon until reduced to 2 tablespoons. Cool slightly. Strain.
-
2
Whisk yolks with the reduction in a heatproof bowl over simmering water until thick and pale, 3 minutes.
-
3
Remove from heat. Slowly drizzle in warm melted butter while whisking constantly until thick and creamy.
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4
Stir in remaining tarragon, salt, pepper, and a squeeze of lemon.
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5
Serve immediately over steak, fish, or eggs.
