Béarnaise Sauce… with a twist

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4 from 102 votes

Béarnaise Sauce… with a twist

35 minutes
Calories 940kcal

Ingredients

  • 3 egg yolks
  • 1/2 pound unsalted butter (grass-fed, melted)
  • 1/4 cup white wine
  • 2 tablespoons shallots (grass-fed, melted)
  • 2 tablespoons white wine vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons tarragon leaves (grass-fed, melted)
  • 1 pinch salt (grass-fed, melted)
  • 3 egg yolks (grass-fed, melted)
  • 1/2 pound unsalted butter (grass-fed, melted)
  • 1/4 cup white wine
  • 2 tablespoons shallots (grass-fed, melted)
  • 2 tablespoons white wine vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons tarragon leaves (grass-fed, melted)
  • 1 pinch salt (grass-fed, melted)

Instructions

  • Preparation Add the white wine, white wine vinegar, lemon juice, shallots, salt, pepper, and half of the tarragon leaves, in a saucepan.
  • Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to about 1/4 cup.
  • Add the mixture to a food processor and allow to cool for a few minutes.
  •  Add the egg yolks and mix for 30 seconds.
  • Add the butter in a heatproof cup with a pour spout and heat up in the microwave (or heat directly in another saucepan).
  • Then, with the food processor running, very slowly stream in the hot butter.
  •  Add the remaining tarragon and pulse for 2 seconds.
  • If the sauce is too thick, add a little more white wine.
  • Pour directly over steak and asparagus.
  • Enjoy!

Nutrition

Calories: 940kcal

Originally posted 2019-02-20 18:27:46.

Article Categories:
Dinner

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