Bearnaise Sauce
A classic sauce you'll want to make again and again
Ingredients
- header Tarragon Reduction
- 1/3 cup white tarragon vinegar or champagne vinegar
- 2 tablespoon white tarragon vinegar or champagne vinegar, only needed if you are using fresh tarragon for the reduction
- 1/3 cup dry white wine
- 4 crushed peppercorns
- 1 tablespoon shallots, very finely chopped
- 6 fresh tarragon (or 1 teaspoon dry)
- header Bearnaise Sauce
- 3 cup water
- 3 egg yolk
- header Tarragon Reduction
- 1 cup melted butter, warm to touch
- 1/2 teaspoon salt
- 1 teaspoon fresh tarragon, chopped
- 1 dash cayenne pepper
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