Béarnaise Sauce
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at freshpressedoliveoil.com.
Cooking tools:
- Double boiler
- Saucepan
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Stove
- Microwave
- Mixing bowl
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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