Bearnaise sauce, one of the famous sauces of French cuisine, is not hard to make well. It goes equally well with steak, fish or vegetables. Watch this recipe being made in the Allrecipes Bearnaise Sauce Video.
2 teaspoons minced fresh shallot
2 teaspoons chopped fresh tarragon
75ml white wine vinegar
4 egg yolks
1 tablespoon lemon juice
1 pinch of salt
225g melted butter
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Combine the shallots, tarragon and vinegar in a saucepan over medium heat. Simmer for about 5 minutes until just 1 tablespoon of liquid remains. Strain and reserve the liquid.
Combine the egg yolks, reduced vinegar, lemon juice and salt in a blender or food processor. Blend well till combined. Slowly pour in a stream of the hot melted butter while blending until all butter is incorporated.
Serve the sauce in a sauce boat with extra chopped tarragon on top, or drizzled over your favourite dish.