Matthew's Bearnaise Sauce - A Classic French Sauce Recipe

Indulge in the rich and creamy flavors of Matthew's Bearnaise Sauce. This classic French sauce is perfect for accompanying grilled steak, fish, or vegetables. Made with a delicate combination of butter, egg yolks, tarragon, and vinegar, this sauce will elevate any dish to gourmet status. Follow this simple recipe for a sauce that is sure to impress your family and friends.

Ingredients

• 3/4 cup unsalted butter, melted
• 2 tablespoons white wine vinegar
• 2 tablespoons fresh tarragon, chopped
• 3 egg yolks
• 1 tablespoon hot water
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. In a small saucepan, melt the butter over low heat. Set aside to cool slightly.
2. In a separate small saucepan, heat the white wine vinegar over medium heat until it starts to simmer.
3. Add the chopped tarragon to the simmering vinegar and cook for 1-2 minutes.
4. In a heatproof bowl, whisk together the egg yolks, hot water, salt, and black pepper.
5. Slowly pour the melted butter into the egg yolk mixture while whisking continuously.
6. Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water.
7. Continue whisking the sauce over the simmering water until it thickens and reaches a creamy consistency.
8. Remove the bowl from the heat and whisk in the tarragon-infused vinegar.
9. Taste the sauce and adjust the seasoning if necessary.
10. Serve the Bearnaise sauce immediately or keep it warm in a thermos until ready to serve.

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