Fool Proof Bearnaise Sauce
Béarnaise can be finicky—but this mad genius version comes together quickly in the blender and is basically impossible to ruin.
First chop 2 tbsp. of shallots add to a skillet. Mix in a white wine vinegar and bring to a boil. Chop some tarragon and add to the vinegar and shallot mixture.
Slowly blend egg yolks with the vinegar and shallot mixture. Then incorporate room temperature butter. Let it puree and add some salt, pepper, and a squeeze of fresh lemon juice. Once it's smooth, you know it's ready to go. Stir in the rest of the tarragon and drizzle onto your steak.
Thanks for watching! Subscribe to the Food & Wine YouTube channel by clicking the subscribe button above—and don’t forget to turn on notifications by clicking on the bell.
For more great videos, check out:
— Food & Wine Culinary Director Justin Chapple’s Mad Genius Tips: https://bit.ly/2CRmgZC
— Delicious dinner inspiration, recipes, and how-tos: https://bit.ly/2OjqwT9
More ways to follow Food & Wine:
Instagram: / foodandwine
Facebook: / foodandwine
Twitter: / foodandwine
Website: https://www.foodandwine.com
Subscribe to Food & Wine: https://www.magazine.store/food-and-w...
Food & Wine inspires and empowers our wine- and food-obsessed community to eat, drink, entertain, and travel better—every day and everywhere. Tag us on Instagram @foodandwine for a chance to be regrammed.
/ @foodandwine