This beautiful Béarnaise Sauce will take an everyday grilled steak to upscale. The approach is similar to making Hollandaise, but for Béarnaise you use a reduction of wine, vinegar, shallots, and tarragon instead of lemon.
1.Combine tarragon, shallots, white wine, and red wine vinegar in a heavy-based saucepan and make reduction: simmer over medium high until 2 Tbsp. of liquid remain. Strain and discard the solids.
2.Whisk egg yolks in a stainless steel bowl over low heat until egg yolks start to cook and become frothy.
3.Add one tablespoon of the wine reduction.
4.When mixture is incorporated, slowly drizzle in warm clarified butter.
5.Season with salt and fresh ground organic pepper.