Bearnaise Sauce

A tarragon-scented relative of hollandaise built on a reduction of wine, vinegar, and shallots, classic with grilled steak.

Ingredients

• 1/4 cup dry white wine
• 1/4 cup white wine vinegar
• 2 shallots, finely chopped
• 2 tablespoons chopped fresh tarragon, divided
• 1/2 teaspoon cracked black pepper
• 3 large egg yolks
• 1/2 cup (1 stick) unsalted butter, melted and warm
• Salt to taste

Directions

1. Combine the wine, vinegar, shallots, half the tarragon, and the cracked pepper in a small pan and boil down to about 2 tablespoons; strain and cool slightly.
2. Whisk the egg yolks with the reduction in a bowl set over barely simmering water until thick and pale.
3. Add the warm melted butter drop by drop, whisking constantly, then in a thin stream until the sauce is thick and glossy.
4. Stir in the remaining fresh tarragon, season with salt, and serve warm with grilled meat or fish.

Notes

Our own rendering of the classic bearnaise from the French sauce work Dione Lucas taught.