Béarnaise Sauce
Ready In: 10 mins
Serves: 2
Ingredients
- 2 tablespoons tarragon vinegar
- 1 small shallot, finely diced
- 2 teaspoons fresh tarragon, leaves chopped, stalks reserved
- 2 egg yolks
- 5 ounces butter, melted
- salt & freshly ground black pepper
Directions
- In a small stainless steel pan, place the tarragon vinegar, diced shallots and the tarragon stalks.
- Bring to the boil and cook until almost all the liquid has evaporated. Strain and allow to cool.
- Add the egg yolks and whisk until thick.
- Very slowly, add the melted butter, mixing well as you do so and leaving behind any residue from the melted butter.
- Mix in the freshly chopped tarragon. Season with salt and freshly ground pepper and serve with steak cooked to taste.
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