Homemade béarnaise reduction

Recipe for homemade béarnaise reduction.

This quantity is enough for about 2 batches of homemade béarnaise sauce.

Course Side dish

Cuisine French

Nøgleord Bearnaise sauce

Total Time 10

Servings servings

Calories 10kcal

100 ml white wine vinegar
100 ml white wine
5-6 sprigs fresh tarragon (save the leaves for the sauce, if you like) - or 1 1/2 tbsp dried
2 shallots, finely chopped
7 peppercorns
A pinch of salt

Finely chop the shallots and put them in a saucepan with the white wine vinegar, white wine, peppercorns, tarragon and a pinch of salt.
Bring to the boil, then let it simmer over a medium heat until reduced by about half.
Pour the béarnaise reduction through a fine-mesh sieve and let it cool slightly.
Store in the fridge in an airtight container until needed.