Julia's Bearnaise Sauce

By CheeseDiva

I would suggest making only what you will use for one meal. On reheating, the eggs in the sauce tend to clump and the sauce is not as good.

Ingredients

• for the reduction:
• 1/4 c. Tarragon vinegar (or white wine vinegar)
• 1/4 c. dry white wine (or vermouth)
• 1 heaping Tbs. minced shallots
• 1/2 tsp. dried tarragon
• pinch salt
• 6 black peppercorns, crushed with side of your knife
• to finish the sauce:
• 3 egg yolks
• 4-6 oz. (1-1 1/2 sticks) unsalted butter
• salt
• palmful chopped fresh tarragon

Preparation

Step 1

make the reduction:
Combine all of the ingredients for the reduction in a small saucepan and bring to a boil. Boil until liquid is reduced to about 2 tablespoons. Watch it carefully once it starts to boil - the liquid can evaporate quickly.
Strain into the jar of a blender.

make the Béarnaise:
Put the butter in a small pan and heat until melted and bubbling.

Add the egg yolks to the blender with the reduction, then cover and blend at high speed for 30 seconds.

Remove the lid of the blender (or the center piece in the lid) and start pouring in the hot butter in "droptlets" while the blender is still on high speed. Continue pouring slowly, giving the yolks time to absorb the butter. Once the sauce starts to thicken, you can start to pour a little quicker. You should now have a thick, rich sauce.

Throw in the freshly chopped tarragon. Taste and adjust seasoning with salt, if necessary.