Bearnaise sauce

  • 20g chopped fresh tarragon leaves
  • 2 shallots, minced
  • 60ml champagne vinegar
  • 60ml dry white wine
  • 3 egg yolks
  • 110g butter, melted
  • Salt and pepper
1) Make the bearnaise reduction first. In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.

2) Blend yolks and bearnaise reduction together. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Season with salt and pepper and set aside in a warm spot to hold the sauce.

Rule the Kitchen with More Recipe Faves

Blender hollandaise
Blender hollandaise
Time
3
Serves
4
Difficulty
Easy
Creme anglaise ice cream
Time
5
Serves
1 pint
Difficulty
Med
Eggs Benedict with chipotle hollandaise
Eggs Benedict with chipotle hollandaise
Time
30
Serves
4
Difficulty
Med
Roasted Asparagus with Hollandaise
Roasted Asparagus with Hollandaise
Time
10
Serves
4
Difficulty
Easy