Béarnaise Sauce

Ingredients

• 3 tbsp white wine vinegar
• 2 tbsp minced shallot
• 1 tbsp chopped fresh tarragon, divided
• 3 egg yolks
• 1/2 cup melted butter, still warm
• Salt and pepper, to taste

Instructions

1. 1Simmer vinegar, shallot, and half the tarragon until reduced to about 1 tbsp. Strain and cool.
2. 2Whisk the reduction with egg yolks in a bowl set over barely simmering water.
3. 3Whisk constantly until pale and thickened, about 3-4 minutes.
4. 4Remove from heat and drizzle in melted butter slowly, whisking until emulsified.
5. 5Stir in remaining tarragon and season with salt and pepper.

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