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Easy Bearnaise Sauce, recipe, refrigerate, reheat and even freeze!

Yields1 ServingPreparation15 minsCooking5 minsTotal20 mins

Bearnaise sauce is exquisite with grilled beef or chicken as well as Quebec Chinese fondue.

Réduction
 2 tablespoons white whine vinegar
 2 tablespoons white wine
 2 shallots, chopped
 1 teaspoon dried tarragon
Sauce
 4 egg yolks as room temperature
 1/8 teaspoon Cayenne pepper
 225 g (1 cup) half-salted butter
 1/2 teaspoon dried tarragon
 freshly squeezed lemon juice if needed
1

In a small saucepan, bring the vinegar, wine, shallots, and tarragon to a boil, reduce the heat, and simmer for a few minutes until only a tablespoon of liquid remains. Strain and let cool before proceeding to the next step.

2

In the blender bowl, put the egg yolks, the reduction and the cayenne pepper and mix for 30 seconds at high speed.

3

In a 4 cups measuring cup, cook the butter for 2 minutes at 100% in the microwave oven until it has melted and is boiling hot.

4

While the motor of the blender is activated, gradually pour the butter in a thin stream. The sauce will begin to form when about half the butter has been added. Do not include the white butter residue at the bottom of the cup. Stop the blender, add tarragon and a few drops of lemon if needed. The sauce should have a ligthly acidic taste and a discreet taste of tarragon. Serve immediately.