Bearnaise Sauce

Bearnaise Sauce

Directions

  1. Melt two tablespoons unsalted butter in pan over medium heat. Add shallots, salt, and pepper. Cook for 2-3 minutes.
  2. Add vinegar and cook until it is evaporated. Transfer the shallot reduction to a bowl.
  3. In a blender add egg yolks and lemon juice. With blender running on medium slowly add clarified butter. Then add shallot reduction and tarragon to the blender to combine.
  4. Reserve at room temperature for service.

Ingredients

  • 1/2 lb Nature's Best Dairy® Butter, Unsalted, clarified
  • 2 tbsp Nature's Best Dairy® Butter, Unsalted
  • 5 tbsp Peak Fresh Produce® Shallot(s), minced
  • 1/8 tsp salt, sea
  • 1/8 tsp Magellan® Black Pepper, ground
  • 4 tbsp vinegar, champagne
  • 4 ea Nature's Best Dairy® egg yolk
  • 2 tbsp Ascend® Juice, Lemon
  • 2 tbsp Peak Fresh Produce® Tarragon, minced