New Béarnaise Sauce
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)
Directions
- In a small saucepan, combine vinegar, wine, shallots, roughly ½ of the tarragon, salt and pepper; bring to a boil.
- Reduce heat; simmer until mixture is reduced by about ¾ (5 min.).
- Remove from heat; let cool slightly.
- In a blender, combine cooled vinegar mixture and egg yolks; blend for 30 sec.
- With blender on, slowly drizzle in hot butter through the opening in the lid.
- Add remaining tarragon and fresh herbs; whirl blender to incorporate.
- 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.
