Bearnaise Sauce

By maxwells4

Ingredients

• 1/4 cup champagne vinegar or 1/4 cup white wine vinegar
• 1/4 cup of good white wine
• 2 tablespoons of minced shallots
• 3 tablespoons fresh tarragon leaves, chopped and divided
• kosher salt, to taste
• fresh ground pepper, to taste
• 3 extra-large egg yolks
• 1/2 lb unsalted butter, melted

Details

Servings 6

Preparation

Step 1

For the sauce:.

Put the Champagne Vinegar, white wine, shallots, 1 tablespoon of the chopped tarragon leaves, 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small saucepan.

Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons.

Cool slightly.

Place the cooled mixture with the egg yolks and 1 teaspoon of salt in the jar of a blender and blend for 30 seconds.

With the blender on, slowly pour the hot butter through the opening in the lid.

Add the remaining 2 tablespoons of chopped tarragon leaves and blend only for a second.

If the sauce is too thick, add a tablespoon of white wine to thin.

Keep at room temperature until serving.

Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender.

Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.