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Ingredient
Dill or Tarragon Béarnaise Sauce
Introduce
Chef :
Chef BryceDill or Tarragon Béarnaise Sauce
I used dill for a salmon asparagus dish but tarragon is perfect for steak
Ingredient
Food ration :
1 cup
2 sticks
unsalted sweet cream butter
2 tbsp
minced shallot
1/4 cup
dry white wine (Chardonnay)
1/4 cup
white wine vinegar
1 tsp
black pepper
Cooking instructions
* Step 1
Start by adding the shallots,garlic and sauté for a couple minutes and then add the wine, vinn,1 tbsp dill,1/4 tsp salt,1 tsp pepper and bring to a boil and then a simmer and reduce to 2 tbsp of overall mixture, about 5 minutes. Let cool.
* Step 2
Melt the 2 sticks of butter for about 30 seconds or melted but not clarified
* Step 3
Add the egg yolks, 1 tsp salt and the cooled mixture into a 2 cup glass measuring cup and using a stick blender blend on low for 30 seconds.
* Step 4
Slowly pour the butter into the mixture until it is all gone and mixture has thickened. Squeeze in the juice from half of a Meyer lemon and add the reserved 2 tbsp of your chosen herb and blend again for a only a few seconds, your done!
Note: if there is a photo you can click to enlarge it
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