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 liona_19_5591945
Tucson, AZ
on December 25, 2011
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I gave this 4 stars because luckily I read everyone else's complaints and was able to doctor the recipe up before I made the same! I also looked up a different recipe and combined the 2. So I suggest use only 1 T of champagne vinegar and 3/4 C wine and one small shallot and I used 1 T of dried tarragon. Then to the eggs I added salt and red pepper and while whisking added about 1T of lemon juice. Then I put the eggs over water and whisked in the melted butter and finished it with the wine/shallot mixture. This came out delicious and I used it over eggs florentine.
By masterchefinthe...
on August 22, 2011
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Terrible! Followed recipe precisely and there were so many shallots that it could not even be salvaged. I recommend cutting way back on the shallots or omitting them all together!
By wat?
victoria
on June 08, 2011
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How much by volume or weight is a 'stick' of butter? Gonna make a guess at a 1/4 pound. Butter here comes in a 1 pound block.
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