Béarnaise Sauce
For the original recipe and instructions, see “Béarnaise Sauce” at cooking.nytimes.com
Ingredients
- ¼ cup white-wine vinegar
- 1 small shallot, peeled and minced
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon plus 1 teaspoon chopped tarragon leaves
- 2 egg yolks
- 12 tablespoons unsalted butter, melted
- Kosher salt, to taste
- Splash of lemon juice, optional
Cooked & noted
Recipe copyright
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