Bearnaise Reduction

By kathryns

Use this in conjunction with the Classic or Blender Hollandaise recipes to make bearnaise sauce

Ingredients

• 8 sprigs tarragon
• 1/4 cup minced shallots
• 1/2 teaspoon crushed black peppercorns
• 1/3 cup tarragon vinegar
• 1/3 cup dry white wine
• Kosher salt and freshly ground black pepper, to taste

Preparation

Step 1

Strip tarragon leaves from the stems, reserving the stems; finely chop the leaves and set aside.

In a small sauce pan, combine tarragon stems with the shallots, peppercorns, vinegar and wine. Bring to a boil over medium heat and cook until about 3 tablespoons of liquid remain. Remove from heat, strain the reduction and let cool.

Use the reduction in place of the lemon juice in the Classic Hollandaise and Blender Hollandaise recipes. Season with salt and pepper, and fold reserved tarragon leaves into sauce. Taste and adjust seasonings.