Béarnaise Sauce | Blue Jean Chef - Meredith Laurence
Béarnaise Sauce is a derivative of Hollandaise sauce - one of the five mother sauces of the culinary world - flavored with tarragon and vinegar.
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Ingredients
- 1 bunch fresh tarragon (divided)
- 2 shallots (minced)
- 6 black peppercorns
- ¼ cup white wine vinegar
- ¼ cup white wine
- 3 egg yolks
- ¼ teaspoon salt
- ½ cup butter (1 stick, melted)
- pinch cayenne pepper
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