Bearnaise Sauce

1. 1

   In a small saucepan, heat together the shallot, most of the tarragon, the salt, pepper, and vinegar, until most of the vinegar has evaporated, about 5 minutes.

2. 2

   Cool.

3. 3

   Beat the egg yolks with 1 tablespoon water and stir into the vinegar mixture.

4. 4

   Return to the stove over low heat and beat continuously with a wire whisk until thick.

5. 5

   With the heat as low as possible, use a wooden spoon to stir in the butter a bit at a time.

6. 6

   Add the remaining tarragon and taste; add salt and pepper if necessary and, if the taste is not quite sharp enough, a bit of lemon juice.

7. 7

   Use immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.