Béarnaise Sauce | Blue Jean Chef - Meredith Laurence
"Béarnaise Sauce is a derivative of Hollandaise sauce - one of the five mother sauces of the culinary world - flavored with tarragon and vinegar...."
INGREDIENTS
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1 bunch fresh tarragon (divided)
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2 shallots (minced)
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6 black peppercorns
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¼ cup white wine vinegar
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¼ cup white wine
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3 egg yolks
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¼ teaspoon salt
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½ cup butter (1 stick, melted)
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pinch cayenne pepper
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