Béarnaise Sauce

By á-58

Ingredients

• 1/4 cup dry white wine
• 1/4 cup white-wine vinegar
• 1 small shallot, chopped
• 2 tablespoons chopped fresh tarragon
• 3 large egg yolks
• 1/2 cup (1 stick) unsalted butter, cut into 8 pieces
• 1 teaspoon fresh lemon juice
• kosher salt and black pepper

Preparation

Step 1

In a small saucepan, combine the wine, vinegar, shallot, and 1 tablespoon of the tarragon. Boil until the liquid is reduced to 2 tablespoons, 8 to 10 minutes.

Strain the vinegar mixture through a fine-mesh sieve into a medium heatproof bowl. Whisk in the egg yolks.

Set the bowl over (not in) a saucepan of simmering water and cook, whisking constantly, until the mixture has thickened to the consistency of mayonnaise, 3 to 4 minutes.

One piece at a time, whisk in the butter until melted and smooth. Remove from heat and whisk in the lemon juice, the remaining tablespoon of tarragon, and ½ teaspoon each salt and pepper.