BÉARNAISE SAUCE Béarnaise is the ultimate creamy accompaniment to steak Find your tenderloin a bit lacking in fat and flavor? Never fear, béarnaise sauce will come to the rescue! If you’ve already learned how to make Foolproof Hollandaise Sauce (here), then congratulations—you know how to make foolproof béarnaise as well The two are nearly identical, the only difference being the liquid element While hollandaise is an emulsion of butterfat, egg yolks, and lemon juice, béarnaise replaces the lemon juice with a tarragon-andshallot-scented vinegar-and-white-wine reduction Everything else is exactly the same FOOLPROOF BÉARNAISE MAKES ABOUT 1 CUP 1 cup dry white wine ½ cup white wine vinegar 2 medium shallots, thinly sliced (about ½ cup) 6 sprigs fresh tarragon, leaves removed and minced (about 2 tablespoons), stems reserved 3 large egg yolks ½ pound (2 sticks) unsalted butter, cut into rough tablespoon-sized chunks Kosher salt Bring the wine, vinegar, shallots, and tarragon stems to a boil in a small saucepan over medium-high heat and cook until the mixture is reduced to about 1½ tablespoons and syrupy Strain through a fine-mesh strainer into a small bowl TO MAKE BÉARNAISE WITH AN IMMERSION BLENDER Add the egg yolks and wine reduction to the blender cup (or a cup that will just barely hold the head of your blender) Melt the butter in a small saucepan over medium-low ... 2 medium shallots, thinly sliced (about ½ cup) 6 sprigs fresh tarragon, leaves removed and minced (about 2 tablespoons), stems reserved 3 large egg yolks ½ pound (2 sticks) unsalted butter, cut into rough... TO MAKE BÉARNAISE WITH AN IMMERSION BLENDER Add the egg yolks and wine reduction to the blender cup (or a cup that will just barely hold the head of your blender) Melt the butter in a small saucepan over... Bring the wine, vinegar, shallots, and tarragon stems to a boil in a small saucepan over medium-high heat and cook until the mixture is reduced to about 1½ tablespoons and syrupy Strain through