Bearnaise Sauce
This French-based sauce is fabulous on beef tenderloin as well as asparagus!
Print
Pin
Ingredients
- 1 c butter
- 3 T finely diced shallots
- 1/4 c white wine or champagne vinegar
- 1/4 c white wine I used Chardonnay
- 3 large egg YOLKS
- 1 T fresh lemon juice about half of a lemon
- 3 T finely chopped fresh tarragon
- 1/4-1/2 t Kosher salt
- 1/4 t freshly cracked pepper
Instructions
- Slightly saute shallots in 1 tablespoon of the butter.
- Add vinegar and wine on medium-low for 3 minutes. Reduce heat to low and continue to reduce for about 5 more minutes or until most of the liquid has evaporated.
- In a separate pan, melt remaining butter until foamy. Pour into a measuring cup (with a spout) to slightly cool.
- In a small mixing bowl, add the 3 egg YOLKS. Blend with an immersion blender just until lemon juice is incorporated.
- Pour butter into egg/lemon mixture in a little at a time and blend with immersion blender until thick and creamy.
- Blend in the shallot reduction and tarragon followed by the salt and pepper.; adjust taste, if needed. Refrigerate at least an hour before using to allow flavors to meld.
- Spoon sauce on meat or vegetables. Refrigerate leftovers promptly.