I found this recipe online a few years ago and found it interesting how easy a bearnaise sauce could be to make. I was always intimidated to attempt it in the past, but now that it only takes ten minutes it’s something I plan to make more often. Serve this béarnaise over asparagus or broccoli for an appetizing vegetable side with your steak or roast beef dinner.
2 tbsp champagne vinegar (substitute for rice wine vinegar if you don’t have it)
2 tbsp dry white wine
1 small shallot, minced
2 sprigs tarragon leaves, minced
3/4 tsp kosher salt
freshly ground pepper
2 large egg yolks
1 stick unsalted butter, melted
Combine vinegar, wine, shallot, half the tarragon, 1/4 tsp salt, and pepper in a small saucepan. Bring to a boil and simmer about 5 minutes. Let cool slightly.
In a blender, combine eggs, 1/2 tsp salt, and cooled shallot-wine mixture and blend for 30 seconds.
With the blender on, add the melted butter in a slow stream. It should take you about 30 seconds to add all the butter.
Add the other half of the tarragon leaves and blend for another few seconds.