Simmer the shallot and 1 sprig of tarragon in the vinegar until reduced by half.
Strain into a bowl over a pan of boiling water, whisking in the egg yolks, then the melted butter until you have a smooth béarnaise.
Turn off the heat, chop the rest of the tarragon leaves and stir into the sauce
Chef's Tip: If you find your béarnaise sauce has come together a little before time, don’t keep it on the heat in case it splits. It’s better to let it cool naturally and gently reheat in its bowl over steaming water.
https://www.donaldrussell.com/bearnaise-sauce.html29179Béarnaise Sauce for Steakhttps://www.donaldrussell.com/media/catalog/product/b/e/bearnaise-sauce_1.jpg00GBPInStock/Guides/Accompaniments/Sauces for steak287<p>Perfect for steak</p> <p>Béarnaise sauce for steak is an absolute classic. Rich, smooth and flavoured with tarragon, it is well worth the effort for the ultimate steak Béarnaise.</p>GBP00https://www.donaldrussell.com/media/catalog/product/b/e/bearnaise-sauce.jpgRD889frecipe-£0.00 per kgNoCondiments & Sauces, SteaksBeef
/Guides/Accompaniments/Sauces for steak287286Sauces for steakhttps://www.donaldrussell.com/recipes-guides/sauce-recipes/sauces-for-steak.html4