Béarnaise Sauce

Preparation info
  • Yields

    8 ounceS

    • Difficulty


Appears in

By Anthony Bourdain

Published 2004

  • About


  • ½ cup/110 ml sherry vinegar or red wine vinegar
  • 2 shallots, finely chopped


The Reduction

In a small pot, combine the vinegar, shallots, cracked pepper, and tarragon leaves. Bring to a boil and reduce until nearly dry. Remove from the heat and set aside.

Clarify the Butter

Place the butter in the other small pot over low heat. As the butter melts, a foam will rise at the top. Sk