Page 137 - cookbook1

Béarnaise Sauce

1/4 cup tarragon vinegar 1 cup unsalted butter
1/4 cup dry white wine or 3 egg yolks
vermouth 1/2 tsp dried tarragon, if
1 Tbs minced shallots needed
2 Tbs minced fresh
tarragon

Procedure
1 In a blender, process the egg yolks on high speed until the
yolks thicken, about 2 minutes. Add the vinegar mixture and
process to combine. With the motor running and the lid in
place, gradually add one-half of the hot butter, pouring through
the hole in the lid. The sauce will thicken. Pour the mixture
into a bowl and gradually whisk in the remaining hot butter.
Add the remaining 4 1/2 teaspoons fresh tarragon. Season to
taste with salt and pepper. Allow sauce to stand at room
temperature until meat is sliced.
Servings: 6

Recipe Tips
If you are making it more than 1 hour ahead, cover and
refrigerate for up to 1 day, but bring it to room temperature and
whisk briefly before serving.

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