Bearnaise Sauce

1. 1

   In a small stainless steel pan, place the tarragon vinegar, diced shallots and the tarragon stalks.

2. 2

   Bring to the boil and cook until almost all the liquid has evaporated.

3. 3

   Strain and allow to cool.

4. 4

   Add the egg yolks and whisk until thick.

5. 5

   Very slowly, add the melted butter, mixing well as you do so and leaving behind any residue from the melted butter.

6. 6

   Mix in the freshly chopped tarragon.

7. 7

   Season with salt and freshly ground pepper and serve with steak cooked to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.