Bearnaise Sauce is a warm butter sauce classically served over steak. It also goes great on baked potatoes and Eggs Benedict. Here is our recipe using dried tarragon.
Why dried tarragon? Well, the menu was planned and I got to the store and they didn’t have any fresh tarragon. So when you find yourself in a store with no fresh tarragon in sight and wonder if you can substitute dried tarragon for fresh in Bearnaise Sauce the answer is Yes! And I am going to tell you how to do it. Fresh and dried herbs are not a 1:1 substitution. Dried herbs are more potent so we don’t use as much as we would with fresh herbs.
Sorry, I don’t have the picture of this Bearnaise sauce melting over the top of our T-bone steaks. The men in the house were getting “hangry”. Their pupils had dilated and there was no reasoning with the animals…I mean men.
- 2 tablespoons white wine vinegar
- 2 tsp dried tarragon
- 2 shallots, chopped
- 8 whole peppercorns, cracked
- 4 egg yolks
- 1 cup melted butter, warm
- juice from 1/2 lemon
- 2 tablespoons fresh parsley, chopped
- salt & cracked pepper, to taste.
- Place vinegar, tarragon, shallots and peppercorns in a small sauce pan.
- Cook on low heat until the mixture reduces.
- Cool, then place in a mesh strainer to drain any excess liquid.
- Set your stove top burner to the lowest setting and set an empty pan on it and allow it to get warm. Not hot!
- Pour mixture into the warm pan.
- Add egg yolks and 2 tablespoons cold water and whisk together until the mixture becomes thick.
- Gradually whisk in melted butter.
- Remove from heat.
- Stir in lemon juice, parsley and salt and pepper and allow to thicken.
Serve over top of steak, baked potatoes, or poached eggs. Save leftover Bearnaise sauce in an air tight container in the refrigerator.
Nutrition Information:Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g