Bearnaise Sauce

A foolproof Bearnaise Sauce recipe that rivals any upscale restaurant version but is super easy to make! Enjoy this versatile sauce drizzled over your grilled steak, roast chicken or salmon, steamed broccoli or asparagus, and much more!

Béarnaise sauce is a creamy, emulsified classic French sauce made from egg yolks, clarified butter, white wine vinegar, shallots, tarragon and often chervil, and black pepper. It has a rich and tangy flavor and is commonly paired with grilled or roasted meats, such as steak.

• 1/4 cup white wine
• 2 tablespoons white wine vinegar
• 2 tablespoon minced shallot (can substitute onion if necessary)
• 1/4 teaspoon coarsely ground black pepper , or 4 crushed black peppercorns
• 1/4 teaspoon salt
• 1 tablespoon fresh tarragon
• 1 tablespoon fresh chervil (can substitute more tarragon if you can't find chervil)
• 4 large fresh egg yolks
• 3/4 cup (1 1/2 sticks) unsalted butter , cut into cubes
• 2 teaspoons chopped fresh tarragon (to stir in at end)