Béarnaise sauce

Prep Steps

• 1 shallot, finely {do:dice}
• 1/2 cup butter until hot and bubbling {do:melt}

Blend the Base

Add to a blender and blend on high until pale yellow, about 1 minute...

• 3 large egg yolks
• 1 tbsp white wine vinegar

Stream in the Butter

With the blender running, slowly drizzle in until a thick, creamy sauce forms...

• 1/2 cup butter, melted and hot

Note: Use the butter hot, not just warm. It gently cooks the yolks so the sauce thickens.

Finish

Add and blend briefly, just to combine...

• 1 shallot, finely diced
• 1 tbsp dried tarragon

Season to taste with salt and pepper, and serve right away with steak, eggs or roasted vegetables.