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RUB BBQ's Tarragon Reduction for Béarnaise Recipe

tarragon reduction
Photo courtesy of Arthur Bovino

tarragon reduction

This simple recipe is one of the ingredients in a classic Béarnaise Sauce.

Ingredients

1 cup white wine

1 cup white vinegar

1 shallot, minced

1 tablespoon freshly ground black pepper

1 and 1/2 cups fresh tarragon chopped

1 store-sized bottle dried tarragon (the full-sized bottle)

Directions

Combine all ingredients in a saucepan over low heat and reduce, until most of the liquid has evaporated, but the tarragon is still wet. Set aside until needed in the Béarnaise Sauce Recipe.

Click here to see the Making RUB BBQ's Lobster and Bearnaise Burger story