Recipes on Rails
A silky bearnaise sauce made with tarragon and shallots, perfect for asparagus—but best served fresh.
Ingredients
- 1/4 cup Tarragon
- 2 each Shallots
- 1/4 cup Vinegar, Champagne
- 1/4 cup Wine, White
- 3 each Egg Yolks
- 1/4 pound Butter melted
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