Chef Chang walks us through a simple way to make a great tasting Bearnaise Sauce. This French sauce can be used on a number of different items to make a meal that all will enjoy.
|Recipe Categories||Sauces & Dressings|
|1⁄3||Cup||white tarragon vinegar or champagne vinegar|
|2||Tablespoon||white tarragon vinegar or champagne vinegar, only needed if you are using fresh tarragon for the reduction|
|1⁄3||Cup||dry white wine|
|1||Tablespoon||shallots, very finely chopped|
|6||sprig||fresh tarragon (or 1 teaspoon dry)|
|1||Cup||melted butter, warm to touch|
|1||Teaspoon||fresh tarragon, chopped|
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