Béarnaise Sauce

Here's another sauce that's quick to make and versatile - it goes great with steak, pork, chicken, or yes, even roast quail.  It's also great on vegetables like asparagus or broccoli.

Béarnaise Sauce

Ingredients

• 10 Tbsp. butter
• 1 shallot, minced
• 1 Tbsp. herbs of your choice (though tarragon is classic)
• 2 Tbsp. white wine vinegar
• 1 Tbsp. lemon juice
• 4 egg yolks
• salt, to taste

​In a small skillet over medium heat, melt 2 Tbsp. butter and sautee shallot until softened; add herbs.  Deglaze with vinegar and lemon juice and cook until liquids are reduced by half.  Pour into blender and blend with egg yolks.  Meanwhile, melt remaining butter in microwave; slowly drizzle melted butter into blender until you have a homogenous mixture.  Salt to taste.