- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 3 T shallots, minced
- 1 T chopped fresh tarragon
- 2-3 T water
- 4 egg yolks
- 1 cup unsalted butter, melted
- juice of half a lemon
- salt, white pepper and cayenne to taste
Bring vinegar, wine, shallots, and tarragon to a boil in a small saucepan over medium-high heat. Boil until liquid is evaporated, about 5 minutes. Remove from the heat and add water, then whisk in egg yolks until frothy.
Gradually drizzle in butter, whisking constantly to incorporate. Sauce should be thick, but thin it with a little water if needed. It it’s too thin, return it to low heat and whisk constantly until thickened.
Strain sauce through a medium-mesh strainer into a heatproof cup. Season with lemon juice, salt, white and cayenne peppers.
Serve Bearnaise sauce with beef, fish, or vegetables. Delicious on steak.