Bearnaise sauce

This classic French sauce can be served with meat, fish, eggs or vegetables.

Place 2 tablespoons each of tarragon vinegar and white wine in a saucepan with 2 chopped eschalots. Cook over medium heat until liquid is reduced to 1 tablespoon. Strain into a heatproof bowl, cool slightly. Follow hollandaise method (see related recipe), omitting lemon juice at the end - stir through 1 tablespoon of chopped fresh tarragon instead.

Source

2 tbsp tarragon vinegar*

2 tbsp white wine

2 eschalots, chopped

1 tbsp chopped fresh tarragon

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