Anthony Bourdain

Béarnaise Sauce

Preparation info
  • Yields

    8 ounceS

    • Difficulty

      Medium

Appears in
top 1000Les Halles Cookbook
Les Halles Cookbook

By Anthony Bourdain

Published 2004

  • About

Ingredients

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

Method

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