Sauce Bearnaise

A hollandaise cousin flavored with a tarragon, shallot, and wine-vinegar reduction, the classic sauce for grilled steak.

Ingredients

• 1/4 cup dry white wine
• 1/4 cup white wine vinegar
• 1 tbsp minced shallots
• 1 tbsp chopped fresh tarragon (plus more to finish)
• 1/4 tsp crushed peppercorns
• 3 egg yolks
• 1.5 sticks (6 oz) unsalted butter, melted and hot

Salt to taste

• 1 tbsp chopped fresh parsley

Directions

1. Combine the wine, vinegar, shallots, tarragon, and peppercorns in a small saucepan and boil until reduced to about 2 tbsp. Strain and cool slightly.
2. Whisk the egg yolks with the reduction in a heavy saucepan off the heat until blended.
3. Set over very low heat and whisk constantly until the yolks thicken to coat the whisk.
4. Off heat, drizzle in the hot melted butter a little at a time, whisking, until the sauce is thick and emulsified.
5. Season with salt and stir in the extra fresh tarragon and the parsley. Keep warm over tepid water until serving.

Notes

Adapted from Julia Child’s Mastering the Art of French Cooking; the definitive sauce for a grilled steak.