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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.


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)


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.

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