Bearnaise Sauce

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Bearnaise Sauce

Time: 35 mins

Servings: 1 cup


white wine vinegar shallot dried tarragon pepper yolks unsalted butter


In a small pan, add vinegar, shallot, black pepper, and tarragon over medium-low heat. Let it simmer.


Heat water in a small saucepan. In a metal mixing bowl, combine the reduction, egg yolks, and water. Place the mixing bowl on top of the water-filled saucepan, making sure the water isn't touching the bowl.


While whisking continuously, add butter 2-4 Tablespoons at a time, whisking until fully melted. Continue until all the butter has been added.


Once your sauce is at the desired level of thickness, remove from the heat. Pour into a gravy boat, drizzle over the prepared dish, and serve!


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