Bearnaise Sauce
Ingredients
- 2 tablespoons unsalted butter
- 1 shallot finely chopped
- 1 teaspoon champagne vinegar
- ½ cup crème fraiche
- 1 teaspoon Dijon mustard
- 1 teaspoon tarragon, chopped
- Sea salt and fresh ground black pepper to taste
Instructions
- Melt butter over medium heat, add shallot, cook five minutes
- Add champagne vinegar, cook for additional 2 minutes
- Stir in crème fraiche, Dijon, tarragon and remove from heat
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