Ingredients:

  • ¼ cup (60 ml) white wine vinegar
  • ¼ cup (60 ml) dry white wine
  • 2 tablespoons shallots, finely chopped
  • 1 tablespoon fresh tarragon leaves, chopped (plus extra for garnish)
  • Pinch of salt
  • 3 large egg yolks
  • ½ cup (115 g) unsalted butter, melted and warm
  • Freshly ground black pepper, to taste

Instructions:

  1. In a small saucepan, combine vinegar, white wine, shallots, tarragon, and salt. Bring to a boil; then simmer until reduced by half. Set aside to cool.
  2. Prepare a double boiler or a heatproof bowl over simmering water.
  3. Place egg yolks in the heatproof bowl and whisk until pale and frothy.
  4. Gradually add the cooled vinegar reduction while continuously whisking until combined.
  5. Slowly drizzle in the melted butter, whisking continuously until the sauce thickens and becomes glossy.
  6. Season with salt, freshly ground black pepper, and additional tarragon to taste.
  7. Pour the béarnaise sauce into a serving dish and garnish with tarragon.