Bearnaise Sauce

By MooK

Recipe courtesy of Tyler Florence

Ingredients

• 1/4 cup fresh tarragon, chopped
• 2 shallots, minced
• 1/4 cup champagne vinegar
• 1/4 cup dry white wine
• 3 egg yolks
• 1 stick butter, melted
• Salt and pepper to taste

Details

Servings 1
Adapted from foodnetwork.com

Preparation

Step 1

In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside.

Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler. Whisk the egg yolks until doubled in volume. Slowly add the melted butter, continue beating until sauce is thickened. Stir in reserved shallot reduction. Season with salt and pepper, set aside wrapped in a warm spot.

Serve with Veal Oscar (see recipe).