Finely chop a shallot and place in a small pan with the dried tarragon.
Place the vinegar and wine in a small pan and simmer until reduced by half. Place the egg yolk and vinegar mixture in a small heatproof bowl and set it over a pan of gently simmering water.
Whilst still whisking, gradually add the butter in a slow but steady stream until the mixture
has thickened and all the butter is incorporated.
Stir through a little chopped fresh tarragon and chives if liked before serving.
Béarnaise sauce
Delicious served with steak!
Serves
4
Prep:
5 mins
Cook:
5 mins
Ingredients
Method
has thickened and all the butter is incorporated.