Ingredients
- 1/4 cup chopped fresh tarragon leaves
- 2 shallots, minced
- 1/4 cup champagne vinegar
- 1/4 cup dry white wine
- 3 egg yolks
- 1 stick butter, melted
- Salt and pepper
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.
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By hmbuhler
on March 09, 2013
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So much easier than when I learned it 30 years ago! The result is fantastic
By smith_jm_105596
West Lafayette, IN
on December 30, 2012
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This runny, overwhelmingly vinegary sauce is not bearnaise. There are so many good recipes on the Internet for it that do not need to be tweaked or doctored, this one should be the last consult. Not sure why I did. We ended up whisking it in a double-boiler at the end to fix the consistency. We lived with the vinegar.
By jbfalcons_10437606
ridgefield, CT
on December 24, 2012
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the recipe is fine as is. all you need to is strain the reduction (which is what the traditional recipe calls for before adding it to the eggs.
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