Béarnaise Sauce Recipe: Classic Version Made Easy

Ingredients

• shallot, minced1
• cloves garlic, minced2
• + 1 teaspoon tarragon, chopped½ cup
• peppercorns1 teaspoon
• sea salt½ teaspoon
• apple cider vinegar½ cup
• white wine1 cup
• egg yolks3
• sticks unsalted butter, cubed2
• truffle-infused oil (optional)1 tablespoon

Method

1. In a saucepan over medium heat, combine shallots, garlic, ½ cup tarragon, peppercorns, sea salt, vinegar and wine.
2. Bring to a boil and reduce to a simmer over low heat, watching closely, until mixture is about ½ cup in volume. About 15 minutes.
3. Strain out the bits through a cheesecloth so only the liquid remains.
4. In a double boiler over medium-low heat, combine the liquid with the egg yolks.
5. Whisk until small bubbles appear and the mixture is slightly foamy.
6. Add butter and melt, whisking continuously until thickened into a sauce. About 15 minutes.
7. Remove from heat and optionally add truffle oil and remaining tarragon.
8. Serve about a tablespoon over steak, eggs or veggies.