Bearnaise Sauce

1. 1

   Put vinegar, shallots, wine, dried tarragon, and salt and pepper in a sauce pan. Boil and reduce to 2 tablespoons liquid. Strain into a small glass bowl and reserve liquid, let cool. In a blender put egg yolks, lemon juice, and reserved reduction liquid, blend at high speed. With blender running slowly pour in melted butter in a very small stream. When sauce thickens up pour into a serving bowl and stir in minced fresh tarragon and parsley. Check for correct seasoning and adjust to your tastes.

* Per serving · 4 servings · Values may vary.

No additional tips available.