Bearnaise Sauce

1. 1

   Make the bearnaise reduction first.

2. 2

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

3. 3

   Bring to a simmer and cook until reduced by half.

4. 4

   Remove from heat and set aside to cool.

5. 5

   Blend yolks and bearnaise reduction together.

6. 6

   With the blender running, add 1/3 of the butter in a slow steady stream.

7. 7

   Once it emulsifies, turn the blender speed up to high and add the remaining butter.

8. 8

   Season with salt and pepper and set aside in a warm spot to hold the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.