Dill or Tarragon Béarnaise Sauce

Name: Dill or Tarragon Béarnaise Sauce
Yield: 1 cup
Cuisine: American
Ingredients: 2 sticks unsalted sweet cream butter; Small garlic clove minced; 2 tbsp minced shallot; 3 tbsp chopped fresh dill or tarragon; 1/4 cup dry white wine (Chardonnay); 1/4 cup white wine vinegar; 1 tsp black pepper; Course kosher salt; 3 egg yolks; 1 Meyer lemon

Chef Bryce @ChefBryce

I used dill for a salmon asparagus dish but tarragon is perfect for steak

Chef Bryce @ChefBryce

I used dill for a salmon asparagus dish but tarragon is perfect for steak

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Ingredients

1 cup

2 sticksunsalted sweet cream butter
Small garlic clove minced
2 tbspminced shallot
3 tbspchopped fresh dill or tarragon
1/4 cupdry white wine (Chardonnay)
1/4 cupwhite wine vinegar
1 tspblack pepper
Course kosher salt
3egg yolks
1Meyer lemon

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Steps

1

Start by adding the shallots,garlic and sauté for a couple minutes and then add the wine, vinn,1 tbsp dill,1/4 tsp salt,1 tsp pepper and bring to a boil and then a simmer and reduce to 2 tbsp of overall mixture, about 5 minutes. Let cool.
2

Melt the 2 sticks of butter for about 30 seconds or melted but not clarified
3

Add the egg yolks, 1 tsp salt and the cooled mixture into a 2 cup glass measuring cup and using a stick blender blend on low for 30 seconds.
4

Slowly pour the butter into the mixture until it is all gone and mixture has thickened. Squeeze in the juice from half of a Meyer lemon and add the reserved 2 tbsp of your chosen herb and blend again for a only a few seconds, your done!