What makes this sauce the best?
This tangy and delicious sauce has a history of being hard to make, but I promise with this easy recipe you'll have a luxurious Bearnaise sauce for everything!
White wine vinegar Shallot Dried tarragon Black pepper Egg yolks Unsalted butter
In a frying pan, add vinegar, shallot, black pepper, and tarragon. Let it simmer until well-reduced, 10-15 minutes. Set aside to cool.
Heat an inch of water in a saucepan. In bowl, combine the fully cooled reduction, egg yolks, and a splash of water. Place the mixing bowl on top of the water-filled sauce pan, 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 heat. Pour into a gravy boat, drizzle over the prepared dish, and serve!
What to use with Bearnaise Sauce?
-Steak -Chicken -Vegeagbltes
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