
Béarnaise Sauce
Ingredients:
- 1/2 cup white wine vinegar
- 2 Tbs. minced shallot
- 2 tsp. plus 1 Tbs. chopped fresh tarragon
- 2 Tbs. water
- 4 egg yolks
- 1 cup clarified butter, warmed
- 1/2 tsp. fresh lemon juice, plus more, to taste
- Salt and freshly ground white pepper, to taste
Directions:
Transfer the mixture to a blender and blend until smooth. Let cool for 1 minute. With the motor running, slowly pour in the clarified butter and blend until incorporated. Add the 1/2 tsp. lemon juice, or to taste, and the 1 Tbs. tarragon. Season with salt and white pepper and process to combine. Transfer the sauce to a double boiler and keep warm over very low heat until ready to serve.