Béarnaise sauce

Ingredients

• 1/2 cup unsalted butter
• 3 egg yolks
• 2 tablespoons tarragon vinegar
• 2 tablespoons fresh tarragon, chopped
• 1 tablespoon shallots, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat a double boiler over medium heat.
2. Melt the butter in the top part of the double boiler.
3. In a small bowl, whisk together the egg yolks and tarragon vinegar until frothy.
4. Add the egg yolk mixture to the double boiler and whisk continuously for 2-3 minutes, until the mixture begins to thicken.
5. Reduce the heat to low and add the chopped tarragon and minced shallots. Whisk continuously until the mixture thickens to the consistency of a sauce, about 5-7 minutes.
6. Remove from heat and season with salt and black pepper.
7. Serve immediately.

Verdict

This rich and flavorful sauce is the perfect accompaniment to steaks, fish, or roasted vegetables. The combination of tangy tarragon vinegar, aromatic fresh tarragon, and creamy butter makes for a truly delicious and indulgent topping.

Serving suggestions

Try serving béarnaise sauce over grilled steak or roasted asparagus for a decadent and delicious meal. It also pairs well with fish, such as salmon or sole, and can be used as a dipping sauce for crusty bread or roasted potatoes. Enjoy!