Béarnaise Sauce - Fresh-Pressed Olive Oil
Experience the richness of Béarnaise Sauce with fresh-pressed olive oil. Perfect for steak, this buttery sauce is easy to make and enhances any great cut of meat.
Ingredients
- 1/4 cup sherry vinegar, such as Pedro Ximénez Reserve
- 1 shallot, peeled and minced
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh tarragon leaves, chopped, or 1 teaspoon dried tarragon
- 2 egg yolks
- 1 tablespoon water
- 6 ounces unsalted butter
- Coarse salt to taste
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