Recipe Details

This classic sauce is flavored with McCormick Culinary® Tarragon Leaves.

  1. In a sauté pan over medium heat combine shallots, vinegar, tarragon, salt, and pepper. Cook until vinegar has fully reduced. Cool to room temperature.
  2. In a blender combine egg yolks and lemon juice. Blend until smooth. With blender running, slowly drizzle in warm melted butter until emulsified. Pulse in tarragon reduction. Hold warm for service.

CHEF’s TIP!

Use béarnaise sauce in classes ways, such as steak and roasted asparagus, or try on this Dukkah Crusted Sea Bass for a more out of the box application.