Bearnaise sauce
Try this flavorful Bearnaise Sauce drizzled onto smoked salmon or asparagus. Or both.
Ingredients
- 1 tbsp lemon juice (or white wine vinegar)
- 1 tbsp minced shallot
- 1/4 tsp salt
- 2 Nature's Yoke egg yolks
- 1/2 cup butter, melted
- 1 tsp dried tarragon (use fresh minced tarragon for even better flavor)
Instructions
- Place lemon juice or vinegar in blender with shallot and salt. Let sit for several minutes to allow flavors to blend.
- Add egg yolks and blend.
- Remove plastic insert from blender top and slowly add melted butter with blender running.
- Add tarragon and blend for a minute or two, until sauce is frothy. Set aside. (Note: This sauce isn't good after its been refrigerated. You should keep it warm until ready to serve and then discard any remaining sauce.)
One Comment
Overall this was good and it came together nice and smooth. I took off one star, because it tasted a bit overly salty for my taste. I’ll make it again, but I will add less salt next time.