Bearnaise Sauce – Famous Steakhouse Version

  • ½ cup butter
  • 2 tbps tarragon vinegar
  • 2 tsp. lemon juice
  • 2 tsp. fine-chopped shallots
  • 1 tsp. dried tarragon
  • 2 large egg yolks
  • ¼ cup water
  • 2 tsp. chopped fresh tarragon

Melt the butter in a small saucepan and keep warm.

In another small nonreactive pan, combine the vinegar, lemon juice, shallots, dried tarragon, and a pinch of black pepper.  Bring to boil over medium-high heat.  Reduce heat and simmer until liquid is almost evaporated.  Cool slightly.

In top of double boiler, whisk together the egg yolks and water.  Place over bottom of double boiler with simmering water.  Whisk in the vinegar reduction.  Continue whisking constantly until the egg mixture thickens and temperature reaches 140 degrees.

Remove top of double boiler and continue whisking to cool slightly.  Whisk in the warm melted butter in a thin, steady stream.  Stir in the fresh tarragon.

4, ¼-cup servings.

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