In a saucepan over medium heat, combine shallots, garlic, 1/2 cup tarragon, peppercorns, vinegar and wine.
Bring to a boil and reduce to a simmer over low heat, watching closely, until mixture is about 1/2 cup in volume. About 15 minutes
Strain out the bits through a cheesecloth so only the liquid remains.
In a double boiler over medium-low heat, combine liquid with egg yolks. Whisk until small bubbles appear and he mixture is slightly foamy.
Add butter and melt, whisking continuously until thickened into a sauce. About 15 minutes.
Remove from heat and add truffle oil and remaining tarragon.
Serve about a tablespoon over steak, eggs or veggies.
1 Tblsp. about .249 calaries
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