Bearnaise Sauce

1. 1

   In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat.

2. 2

   Bring to a simmer and cook until reduced by half.

3. 3

   Remove from heat and set aside.

4. 4

   Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler.

5. 5

   Whisk the egg yolks until doubled in volume.

6. 6

   Slowly add the melted butter, continue beating until sauce is thickened.

7. 7

   Stir in reserved shallot reduction.

8. 8

   Season with salt and pepper, set aside wrapped in a warm spot.

9. 9

   Serve with Veal Oscar (see recipe).

* Per serving · 4 servings · Values may vary.

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