Save Recipe Print
Yield:
1 cup

Ingredients

Directions

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.

Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler. Whisk the egg yolks until doubled in volume. Slowly add the melted butter, continue beating until sauce is thickened. Stir in reserved shallot reduction. Season with salt and pepper, set aside wrapped in a warm spot.

Serve with Veal Oscar (see recipe).

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Teriyaki Sauce

Recipe courtesy of Majerle's Sports Grill

Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

Recipe courtesy of Ree Drummond

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Bearnaise Sauce

Recipe courtesy of Sara Moulton

Sauce Bearnaise

Recipe courtesy of Dan Latham

Bearnaise Sauce

Recipe courtesy of Tyler Florence

Sauce Bearnaise

Recipe courtesy of Anne Burrell

Bearnaise Sauce

Recipe courtesy of Sara Moulton

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.