Béarnaise Sauce… with a twist
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.
