Béarnaise Sauce Recipe - How to Make the Best Béarnaise

Melt unsalted butter in a saucepan over low heat until fully melted.

Finely chop shallots and add to the melted butter.

Pour in white wine vinegar and dry white wine, stirring to combine.

Simmer the mixture over low heat until reduced by half, about 10 minutes.

Remove from heat and strain the mixture into a bowl, discarding solids.

In a separate bowl, whisk together egg yolks and water until frothy.

Place the bowl over a pot of simmering water to create a double boiler.

Slowly drizzle in the strained butter while whisking continuously.

Continue whisking until the sauce thickens and becomes creamy, about 5-7 minutes.

Stir in finely chopped fresh tarragon, salt, and black pepper to taste.

Remove from heat and serve immediately, or keep warm until ready to use.

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