Bernaise sauce


 
Sauce Béarnaise:

In a small pot mix together 1/4 cup dry white wine with 1/4 cup white wine vinegar, a minced shallot and a tablespoon of minced tarragon. (If you wish, use tarragon-flavored vinegar and skip the fresh tarragon here.)

Bring to a boil then reduce to about 2 tablespoons. Strain. Let cool.

Meanwhile, melt 2 sticks of unsalted butter.

In the top of a double boiler (or in a bowl set on top of a pot) with just simmering water below, whisk 3 egg yolks till well combined. Add 2 tablespoons COLD butter and whisk till melted. Not to hot now.

Add the strained reduction and whisk. Drop by drop at the beginning, add the melted butter. Keep whisking. As the mixture becomes thick you can increase the speed of the butter addition to a slow drizzle. Do not stop whisking.

When the butter is all incorporated and the sauce is nicely emulsified, finish the sauce with the addition of a little finely minced parsley, minced tarragon, or a little of each.
 
Btw, if you add a little reduced-till-thickened tomato purée at the finish you'll have Sauce Choron. Nice change.
 
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