Recipe courtesy of Tyler Florence
Save Recipe Print
Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
4 to 6 servings

Ingredients

Directions

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.

Trending Videos 4 Videos

Get the Recipe

Santa Bread 01:09

This sweet bread will add extra holiday cheer to your breakfast table.

Similar Topics:

IDEAS YOU'LL LOVE

Panettone Bread Pudding with Amaretto Sauce

Recipe courtesy of Giada De Laurentiis

Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

Recipe courtesy of Ree Drummond

Marinara Sauce

Recipe courtesy of Giada De Laurentiis

Shrimp with Garlic Sauce

Recipe courtesy of Brian Boitano

Southwestern Egg Rolls with Salsa Dipping Sauce

Recipe courtesy of Valerie Bertinelli

Lamb Gyro with Tzatziki Sauce and Spicy Sour Cream Sauce

Recipe courtesy of Brianna Jenkins

Chicken Sate with Spicy Peanut Dipping Sauce

Recipe courtesy of Ellie Krieger

Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce

Recipe courtesy of Rachael Ray

Grilled Shrimp Scampi Style with Soy Sauce, Fresh Ginger and Garlic

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword