Béarnaise sauce

Ingredients:

½ cup rice vinegar

½ cup white wine

2 tbsp shallots or green onion, minced

1 tbsp dried tarragon

¼ tsp fresh ground pepper

2 Pinch’s of salt

3 egg yolks

4 tbsp cold butter

1 1/3 cups melted butter

Directions:

Boil vinegar, wine, shallots, and seasoning over moderate heat until the liquid has reduced to 2 tbsp. Remove from heat and let cool. Then beat egg yolks until thick. Return the sauce pan to the stove.    Over LOW (if you cook any higher the eggs with start to cook and ruin the sauce) Heat, add 2 tbsp of cold butter and thicken egg yolks to the pan, beat in the other 2 tbsp of cold butter when first two melt. Then add the melted butter to the pan slowly while whisking. Correct the seasoning if needed. Serve over steaks.

Enjoy!

Adapted from Julia Child