Sauce Bearnaise

Sauce Bearnaise sounds so fawn-cy! But this culinary classic is really quite simple to make. It is splendid when spooned upon a rib-eye steak, salmon or most any other meat or side!

Try it once, splendid ones, you’ll be happy to have it in your repertoire. It is sort of like the fabulous necklace you can throw on to make even the most basic outfit look absolutely polished.

This is the classic version of the recipe, add a teaspoon of chopped capers for a little more zest and texture.

2 tablespoon white wine vinegar
2 tablespoon white vermouth (or a dry white wine)
1 tablespoon finely chopped red onions (or shallots)
1 tablespoon chopped fresh tarragon leaves (or 1/2 tablespoon dried)
8 tablespoons butter (1 stick)
3 egg yolks
salt and pepper to taste

In a small saucepan cook the vinegar, vermouth and onions over high heat and boil until reduced in 1/2 — only about 1 minute!!

If you are using dried tarragon, add it at this stage too. Remove pan from heat and allow it to cool to room temperature.

Melt the butter in a small saucepan.

Fill the bottom vessel of a bain marie or double boiler with water and bring it to a boil, then lower the heat so it is still hot but not boiling.

Using a small whisk, combine the fresh tarragon, shallot mixture and egg yolks in the top vessel. Continue to whisk while drizzling the melted butter into the mix.

Soon (about 5 minutes), right before your eyes, an elegant, glossy, vibrant sauce, fleck with tarragon green will take shape.

Season with salt and pepper to taste and serve up this creamy, spoonable splendidness!!