Bearnaise Sauce

1. 1

   In saucepan, combine vinegar, wine, shallots and tarragon. Bring to a boil and cook until reduced by half (3 to 4 tablespoons).

2. 2

   Place egg yolks and butter in top half of double boiler over hot water and beat until thick.

3. 3

   Strain vinegar mixture into egg mixture.

4. 4

   Gradually add melted butter, stirring constantly until thickened.

5. 5

   Add seasonings.

6. 6

   Serve over beef or other grilled meats.

* Per serving · 4 servings · Values may vary.

No additional tips available.