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Invented for good King Henri IV, who came from the Bearn region in the southwest of France, this sauce is perfect with grilled meat or grilled fish.
Hands-on: 15 minutesTotal: 15 minutes
- 5 Tbsp. tarragon leaves, minced
- 4 small shallots, peeled and minced
- 1 tsp. salt
- 2 tsp. ground black pepper
- ½ cup red vinegar
- 5 egg yolks
- 2 cups butter, melted and clarified
- In a small saucepan, combine the tarragon leaves, the shallots, salt, pepper, and the vinegar over medium-high heat. Reduce to a simmer and cook for around 10 minutes. Let it cool.
- Melt the butter in another saucepan, over very low heat. Spoon out the foam that appears on the surface.
- Put the vinegar pan in a bain-marie: Place it over another larger saucepan, over medium heat. Add the egg yolks and whisk firmly. When the sauce starts to thicken, stop the heat and add the melted clarified butter little by little, still whisking.
- Pour in a sauceboat and serve lukewarm.