Béarnaise

Ingredients

• 1/4 cup Austrian Red Wine Vinegar
• 1 shallot, minced
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh tarragon leaves, chopped, or 1 teaspoon dried
• 12 tablespoons unsalted butter
• 2 egg yolks
• 1 tablespoon water
• Coarse sea salt to taste

Directions

Step 1

In a small saucepan, bring the vinegar, shallot, black pepper, and tarragon to a boil. Lower the heat and cook until the vinegar is reduced by half. Pour into the top of a double boiler (or a metal or heatproof glass bowl that will fit over a saucepan) and allow to come to room temperature. 

Step 2

Melt the butter in the microwave or a small saucepan and set aside. Fill the bottom of the double boiler (or another saucepan) with 2 inches of water, bring to a boil, and then lower the heat to a simmer. Whisk the egg yolks and water into the vinegar reduction and place the mixture over the simmering water. Whisk continuously until it doubles in volume. Then slowly whisk in the butter, about 2 tablespoons at a time. Continue whisking vigorously until the sauce becomes thick but is still pourable. Taste and season with salt, if desired. 

Step 3

Remove the double boiler/saucepan from the heat. The sauce can sit while you cook your steak. Whisk gently before serving, if needed.