Béarnaise Sauce (Easy & No-Fail)

• servings: 4 servings
• active time: 10 minutes
• total time: 15 minutes

Ingredients

¼ cup dry white wine

¼ cup white wine vinegar

1 small shallot (peeled and thinly sliced)

1 tablespoon tarragon leaves

3 egg yolks

1 teaspoon lemon juice

¼ teaspoon kosher salt

½ cup unsalted butter or ghee (melted and hot, add more for a thinner consistency)

2 teaspoons finely chopped tarragon leaves

Directions

Simmer

Make the infused vinegar. Add the wine, vinegar, shallot, and tarragon to a small saucepan over medium-high heat. Bring to a boil, then reduce the heat to a simmer, until the liquid has reduced to about 1½ tablespoons (about 5 to 7 minutes).

Strain it through a fine-mesh sieve, using the back of a spoon to extract as much flavor as possible into the liquid. Let it cool for 5 minutes.

Melt the butter in a microwave (make sure sure the cup or bowl is covered as it will splatter) for about 1 minute, until it's hot. Alternatively, you could heat it on the stove.

Blend

In a high-powered blender, add the egg yolks, infused vinegar, lemon juice, and salt. Blend for 5 seconds until combined.

Stream in the butter. With the blender running on medium-high, slowly stream the hot butter through the top lid cap opening and into the mixture until it's emulsified.

Pour

Add fresh herbs. Pour the bearnaise sauce into a small bowl, stir in the finely chopped tarragon, and serve while warm.

Nutrition

• Calories: 275 kcal
• Total Fat: 27 g
• Saturated Fat: 16 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Cholesterol: 207 mg
• Sodium: 339 mg
• Total Carbohydrate: 3 g
• Dietary Fiber: 0.4 g
• Total Sugars: 1 g
• Protein: 3 g