The French béarnaise sauce taste great over meat, fish, vegetables, or French fries and potatoes! It probably was first served in 1836 at a restaurant near Paris.
P.S. If you cannot make it perfect the first time, it does take years of practice, according to the French.
P.S. If you cannot make it perfect the first time, it does take years of practice, according to the French.
Makes about a cup (240 ml)
1/4 cup (60 ml) chopped tarragon leaves or 1 Tbs. (15 g) or more to taste of dry tarragon
optional: same amount of chervil
1/4 cup each: dry white wine and champagne vinegar
2 chopped shallots
4 organic egg yolks
black pepper to taste
1 stick of melted organic or diary-free almond butter
1. In a saucepan over medium heat, cook the tarragon, shallots, wine, and vinegar until the liquid is reduced in half.
2. Remove and allow to cool.
3. In a blender, blend the egg yolks, tarragon mixture, and black pepper about 20 seconds.
4. Pour in the melted butter and blend until combined.
