This sauce is a must try with steak and roasted veggies. I never really knew what béarnaise sauce was until recently but I’m sure glad I discovered it.
Ingredients:
•1/4 cup white wine vinegar
•1/2 cup dry white wine
•1-2 Tablespoons dried tarragon
•1 small shallot, roughly chopped
•1 teaspoon whole black peppercorns
•2 egg yolks
•Kosher salt to taste
•1-1/2 sticks Kerrygold butter (4-6 oz)
Directions
Combine vinegar, wine, tarragon, shallots, and black peppercorns in a small saucepan. Bring to a simmer over medium-high heat and lower heat to maintain a gently simmer. Cook until reduced to about 1 1/2 tablespoons of liquid, about 15 minutes. Liquid can be strained and solids discarded, skip straining if you like a heartier sauce.
Combine vinegar reduction and egg yolk in the bottom of a cup that barely fits the head of an immersion blender. Melt butter in a small saucepan over high heat, swirling constantly, until foaming subsides. Transfer butter to a 1-cup liquid measuring cup.
Place head of immersion blender into the bottom of the cup and turn it on. With the blender constantly running, slowly pour hot butter into cup. It should emulsify with the egg yolk and vinegar reduction. Continue pouring until all butter is added. Sauce should be thick and creamy. If it is thin and runny, transfer to a large bowl set over a pot of barely simmering water. Whisk constantly and vigorously until sauce is thickened. Season to taste with salt. Serve immediately, or transfer to a small lidded pot and keep in a warm place for up to 1 hour before serving. Béarnaise does not cool and reheat well.
Full disclosure, the original recipe came from Serious Eats. I modified for taste, ease and convenience. This sauce will not disappoint.