From the family collection
Béarnaise Sauce
The classic steak sauce, made at home.
Download recipe PDFWhat you need
Makes about 1½ cups
- 3 Tbsp chopped shallots
- ¼ cup tarragon white wine vinegar
- ½ cup white wine
- 1 tsp dried tarragon
- 2 egg yolks
- 1 cup butter, melted and hot
- Salt to taste
How to make it
- Boil the shallots, vinegar, wine, and tarragon until only a film of liquid is left in the pan.
- Transfer the reduction to a food processor and blend in the egg yolks; with the motor running, slowly stream in the hot butter.
- Blend until thick; salt to taste. Made for the Best Beef Tenderloin.