FOOLPROOF
BÉARNAISE
MAKES ABOUT 1 CUP
1 cup dry white wine
½ cup white wine vinegar
2 medium shallots, thinly sliced (about ½ cup)
6 sprigs fresh tarragon, leaves removed and minced
(about 2 tablespoons), stems reserved
3 large egg yolks
½ pound (2 sticks) unsalted butter, cut into rough
tablespoon-sized chunks
Kosher salt
Bring the wine, vinegar, shallots, and tarragon stems to a
boil in a small saucepan over medium-high heat and
cook until the mixture is reduced to about 1½
tablespoons and syrupy. Strain through a fine-mesh
strainer into a small bowl.
TO MAKE BÉARNAISE WITH AN IMMERSION
BLENDER
Add the egg yolks and wine reduction to the blender cup
(or a cup that will just barely hold the head of your
blender).
- Melt the butter in a small saucepan over medium-low