Bearnaise Sauce

This is fantastic on steak, and can be used as an alternative for Hollandaise on food that pairs well with tarragon. The tbsp of tarragon boosts the flavour in place of using tarragon vinegar.

• Ready In: 15 mins
• Serves: 4-6

Ingredients

• 1⁄4 cup cider vinegar
• 1⁄4 cup white wine
• 1  tablespoon onion, minced
• 1  tablespoon tarragon, dried
• 1  teaspoon fresh ground pepper
• 2  egg yolks (large eggs)
• 1⁄2 cup butter
• 1  teaspoon lemon juice

Directions

1. Combine vinegar, white wine, onion, tarragon and pepper in a small saucepan. Bring to a boil and allow liquid to reduce by half.
2. Remove from the heat and quickly whisk in the egg yolks. Immediately start whisking in butter, a little at a time, until all the butter is incorporated.
3. Add lemon juice, to taste.
4. If your sauce is too thin, add more butter. If too thick, add lemon juice.
5. If you make it ahead and your sauce "breaks" whisk in a few drops of water to make it smooth again. This works for broken Hollandaise as well.