New Béarnaise Sauce

New Béarnaise Sauce

Makes about 1 ¾ cups

Ingredients

¼ cup Champagne vinegar
¼ cup white wine
2 tbsp. minced shallots
4 ½ tsp. Kowalski's Dried Tarragon, divided
1 tsp. kosher salt, plus more to taste
¼ tsp. freshly ground Kowalski's Black Peppercorns, plus more to taste
3 egg yolks
¾ cup (1 ½ sticks) Kowalski's Unsalted Butter, melted
1-2 tbsp. chopped fresh chervil or chives (optional)
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Directions
  1. In a small saucepan, combine vinegar, wine, shallots, roughly ½ of the tarragon, salt and pepper; bring to a boil.
  2. Reduce heat; simmer until mixture is reduced by about ¾ (5 min.).
  3. Remove from heat; let cool slightly.
  4. In a blender, combine cooled vinegar mixture and egg yolks; blend for 30 sec.
  5. With blender on, slowly drizzle in hot butter through the opening in the lid.
  6. Add remaining tarragon and fresh herbs; whirl blender to incorporate.
  7. Adjust seasoning to taste; serve immediately.

Tasty Tip:

  • Keep sauce warm for up to 30 min. by placing the blender pitcher in a pan of hot water. If needed, add approx. 1 tbsp. very hot water to the blender and whirl to incorporate before serving.