Yield: 4 Servings

Elizabeth E. Skipper

A child of sauce hollandaise, Béarnaise has vinegar, shallots, tarragon and pepper. It is great on steaks, burgers, asparagus or salmon.

• ⅓cup white wine
• ⅓cup apple cider vinegar
• ¼cup chopped shallots
• 2TBS dried tarragon
• 2tsp dried chervil
• 1tsp salt
• ½tsp white (or black) pepper
• 3egg yolks
• ½lb butter, melted

With the first seven ingredients, make an acid base and reduce until there remain only 3 TBS-liquid in the pot. Cool slightly, add the egg yolks, and cook whisking over medium heat until the mixture mounds and thickens. DO NOT use aluminum pan, it reacts with the vinegar.

Remove- from the heat and add -the melted butter, slowly at first, to form the emulsion. Whisk in remaining butter, strain sauce through a coarse strainer to remove solids, and serve.

Can be made 1 hour ahead, sit at room temp. Add a little water, reheat and whisk thoroughly.

If desired, add a small amount of ground fresh tarragon.