Béarnaise Sauce
prep time: 5 minutes cook time: 15 minutes yield: 1 cup (3
tablespoons per serving)
I am a sauce lover. That is almost an understatement.
In my former life, I would dredge my steaks in ketchup
or steak sauce, but there is a ton of sugar in those
common staples. I still need my sauces, though, so
now I just make my own. For my béarnaise sauce, I
wanted that amazing browned butter flavor. Browning
the butter is not a prerequisite for this tasty sauce, but
like my friend Julie says, anything with browned
butter is a game-changer!
¼ cup (½ stick) unsalted butter
2 tablespoons chopped fresh tarragon leaves
1 shallot, minced
2 tablespoons coconut vinegar or white wine vinegar
6 large egg yolks
Fine sea salt
- Place the butter in a medium-sized saucepan over
high heat. Once the butter is melted, you may skip
ahead to Step 2 if you don’t want to use browned butter
to make the béarnaise. To make browned butter,
continue heating the butter until it starts to sizzle. (It