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Béarnaise Sauce


  • 1 tbsp unsalted butter, cut into 1/2" cubes
  • 1 cup unsalted butter, cut into 1/2" cubes
  • 3 tbsp minced shallots
  • kosher salt and freshly ground black pepper
  • 2 tbsp champagne vinegar or white wine vinegar
  • 2 large egg yolks
  • 1 tbsp (or more) fresh lemon juice
  • 1 tbsp finely chopped fresh tarragon


  • Melt 1 tablespoon butter in a small saucepan over medium heat.
  • Add shallots and a pinch of salt and cook for a minute or two.
  • Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes.
  • Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer.
  • Transfer shallot reduction to a small bowl and let cool completely.
  • Meanwhile, fill a blender with hot water to warm it; set aside.
  • Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy.
  • Transfer butter to a measuring cup.
  • Drain blender and dry well. Combine egg yolks, lemon juice, and 1tablespoon water in warm, dry blender. Purée mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of the measuring cup. Add shallot reduction. Continue blending until a smooth, creamy sauce forms, 2-3 minutes.
  • Pour sauce into a medium bowl. Stir in chopped fresh tarragon and season to taste with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 1 hour ahead. Cover and let stand at room temperature.
If you would like to serve warmer: Add the sauce in to a heat safe glass measuring up and place in a small saucepan in a warm water bath. You can heat the water on low and occasionally stir the sauce. Do not let the water boil. This is just a warming technique. You can turn the heat off completely and let the glass measuring cup sit in the water bath until ready to use.
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