Bearnaise Sauce

1. 1

   In a small saucepan, bring vinegar, wine, shallots, tarragon, salt and pepper to a boil and reduce to about 2 tablespoons.

2. 2

   Cool slightly.

3. 3

   Beat in yolks until smooth.

4. 4

   Put mixture into a small stainless steel bowl and place in a skillet with about 1 inch of simmering water in it.

5. 5

   Whisk sauce until it begins to thicken.

6. 6

   Beat in butter, bit by bit.

7. 7

   Before serving, add a few drops of lemon juice and parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.