French Tarragon Béarnaise Sauce
Author: Dash of Thyme
Recipe type: Sauces & Marinades
- ¼ cup chopped fresh tarragon leaves
- 2 shallots, minced
- ¼ cup Dash of Thyme French Tarragon White Balsamic Vinegar
- ¼ cup dry white wine
- 3 egg yolks
- 1 stick butter, melted
- Salt and pepper
- Make the béarnaise reduction first. In a small saucepan, combine the tarragon, shallots, balsamic and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.
- Blend yolks and béarnaise reduction together. With the blender running, add ⅓ 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. Serves 4 to 6.