BERNAISE SAUCE (FOR STEAKS) RECIPE - (4.2/5)

Bernaise Sauce (for steaks) Recipe - (4.2/5) image

Provided by Jomamma

Number Of Ingredients 8

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1/4 cup champagne or white wine vinegar
1/4 cup good white wine
2 tablespoons shallots, minced
3 tablespoons fresh tarragon leaves, chopped, divided
Kosher salt
Freshly ground black pepper
3 extra-large egg yolks*
1/2 pound (2 sticks) unsalted butter, melted

Steps:

Put the Champagne vinegar, white wine, shallots, 1 tablespoon tarragon leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons. Cool slightly. Place the cooled mixture with the egg yolks and 1 teaspoon salt in the jar of a blender and blend for 30 seconds. With blender on, slowly pour the hot butter through the opening in the lid. Add the remaining 2 tablespoons of tarragon leaves and blend only for a second. If the sauce is too thick, add a tablespoon of white wine to thin. Keep at room temperature until serving. Serve the Bernaise sauce on the side with steaks. Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender. Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.