Bernaise Sauce (for steaks

• Vegetarian
• Gluten free

• Produce

  • 2 tbsp Shallots
  • 3 tbsp Tarragon, fresh leaves

• Refrigerated

  • 3 Egg yolks, large

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Oils & Vinegars

  • 1/4 cup Champagne or white wine vinegar

• Dairy

  • 1/2 lb Butter, unsalted

• Beer, Wine & Liquor

  • 1/4 cup White wine, good

Found on keyingredient.com

Description

Directions

• Put the Champagne vinegar, white wine, shallots, 1 tablespoon tarragon leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons. Cool slightly. Place the cooled mixture with the egg yolks and 1 teaspoon salt in the jar of a blender and blend for 30 seconds. With blender on, slowly pour the hot butter through the opening in the lid. Add the remaining 2 tablespoons of tarragon leaves and blend only for a second. If the sauce is too thick, add a tablespoon of white wine to thin. Keep at room temperature until serving. Serve the Bernaise sauce on the side with steaks. Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender. Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.