Béarnaise Sauce - Once Upon a Chef
Think béarnaise sauce is just for dining out? Think again! This blender version is easy to whip up and rivals any top-notch restaurant.
Ingredients
- 3 tablespoons finely chopped shallots, (from 2 shallots)
- 2 tablespoons finely chopped fresh tarragon leaves, (divided)
- ¼ cup white wine vinegar
- ¼ cup dry white wine
- 12 tablespoons (1½ sticks) unsalted butter
- 3 large egg yolks
- ¼ teaspoon salt
- Freshly ground black pepper
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