A béarnaise sauce recipe is just the ticket to elevate a delicious dinner of beef steak. The classic French béarnaise sauce is a bistro favourite for a reason.
1.Bring vinegar, the water, shallot, coarsely chopped tarragon and peppercorns to the boil in small saucepan. Reduce heat; simmer, uncovered, about 2 minutes or until liquid reduces by half. Strain over medium heatproof bowl; discard solids. Cool 10 minutes.
2.Whisk egg yolks into vinegar mixture until combined. Set bowl over medium saucepan of simmering water; do not allow water to touch base of bowl. Whisk mixture over heat until thickened. Remove bowl from heat; gradually whisk in melted butter in thin, steady stream until béarnaise thickens slightly. Stir finely chopped tarragon into sauce.
If sauce separates, whisk in about 1 tablespoon boiling water until mixture is smooth.Note