SAUCES EGGLESS BERNAISE

By BobD

Ingredients

• Time: 20 minutes
• 2 tablespoons minced shallot
• 2 teaspoons chopped fresh tarragon leaves or 1/2 teaspoon dried tarragon
• Salt and freshly ground black pepper
• 1/2 cup white wine vinegar or other vinegar
• 1/4 cup white wine
• 2 sticks cold butter, cut into bits
• Freshly squeezed lemon juice, if needed.

Details

Servings 2
Adapted from nytimes.com

Preparation

Step 1

1. In medium saucepan, combine shallots, most of the tarragon, a sprinkle of salt and pepper, and the vinegar and wine. Turn heat to medium and cook until reduced by half, about 5 minutes; let cool.

2. With heat as low as possible, use a wooden spoon to stir in butter a bit at a time; as each piece is incorporated, add the next. Add remaining tarragon and taste; add salt and pepper, if necessary. If taste is not sharp enough, add a bit more vinegar or some lemon juice; more tarragon is O.K., too. If sauce is too thick, stir in hot water, a teaspoon at a time. Serve immediately.

Yield: 2 cups, at least 8 servings.