French Béarnaise-Style Sauce

A buttery tarragon sauce for steak, fish, or vegetables.

Ingredients

• 3 egg yolks
• 1 tablespoon white wine vinegar
• 1 tablespoon water
• 1 tablespoon minced shallot
• 1 tablespoon tarragon
• 3/4 cup melted butter
• Salt and pepper

Directions

1. Simmer vinegar, water, shallot, and half the tarragon until reduced by half.
2. Strain if desired.
3. Whisk yolks with reduction over gentle heat.
4. Slowly whisk in melted butter until thick and emulsified.
5. Finish with remaining tarragon.