French Bearnaise Sauce

1. 1

   Combine the vinegar, wine, scallions, and tarragon in a small saucepan. Place it over high heat and boil until reduced by half, about 1 minute. Remove the pan from the heat and allow to cool to room temperature.

2. 2

   Melt the butter in a small saucepan.

3. 3

   Fill the bottom of a double boiler with water and bring it almost to a boil. Lower the heat so that the water is hot but not boiling.

4. 4

   Combine the egg yolks and the reserved scallion mixture in the top of the double boiler, and place the top over the bottom. Gradually whisk in the melted butter in a slow, steady stream. Continue whisking until the sauce has thickened. Season to taste with salt and pepper. Serve immediately. Enjoy!

* Per serving · 4 servings · Values may vary.

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