Bernaise Sauce

Ingredients:

1/4 cup champagne or white wine vinegar

1/4 cup white wine

2 tablespoons minced shallots

3 tablespoons chopped fresh taragon leaves

kosher salt

ground black pepper

3 extra-large egg yolks (large works in a pinch)

1/2 pound (2 sticks) unsalted butter

Equipment:

cutting board

knives

2 small saucepans

blender or food processor


Directions:

Add the vinegar, white wine, shallots, 1 tablespoon of the tarragon leaves, 1/4 teaspoon of kosher salt and 1/4 teaspoon of ground black pepper in a small saucepan. Put saucepan over medium heat until the mixture is reduced to a few tablespoons (about 5 minutes). Cool slightly.

Meanwhile, in a separate saucepan, melt the butter.

Put the egg yolks, vinegar/white wine mixture and 1 teaspoon of kosher salt into a blender or food processor and pulse until combined. Run the machine and slowly add the melted butter. Add the remaining two tablespoons of tarragon leaves and run machine for 30 seconds.

NOTES: Keep at room temperature until serving. If made the day before, add a few tablespoons of hot water and re-mix in the blender or food processor.

Servings:
6