2 tbsp white wine vinegar (tarragon vinegar is best)
1 shallot, very finely diced
2 tsp tarragon leaves, chopped (reserve the stalks)
2 egg yolks
150g unsalted butter, melted and cooled
pinch of salt
reshly-ground black pepper, to taste
fresly chopped parsley (optional)
Instructions
Combine the vinegar, tarragon stalks and shallot in a small pan and
bring to a oil. Cook until almost dry then strain and allow the liquid
to cool.
Once cold, add the egg yolks and whisk until thick. Whisking
vigourously and continuously, gradually add the melted butter
ensuring that it's completely beaten into the egg yolks. The
mixture will thicken appreciably. (using a hand-mixer or blender is
recommended)
Mix-in the chopped tarragon or chopped parsley, season with salt
and black pepper then serve with steak.
Originally Submitted
2/20/2010
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