Bernaise Sauce #3

By KDHarmon

Ingredients

• 1/3 Cup Champagne vinegar
• 1/3 Cup white wine
• 1 shallot (minced)
• 3 Tbsp chopped tarragon leaves (divided)
• 4 egg yolks
• 10 Tbsp unsalted butter
• salt
• cracked black pepper

Preparation

Step 1

Combine the vinegar, wine, shallots and 2 tbsp tarragon in a sauce pan and bring to a simmer. Cook over low heat until reduce by half, about 3 minutes. Remove from heat and strain out shallots and tarragon.

Melt butter in a small sauce pot.

Place the yolks in a tempered glass bowl over a double boiler and whisk in the reduced vinegar mixture. Continue whisking and slowly drizzle in the melted butter. Season with salt and pepper to taste. Stir in remaining tarragon leaves.