Bearnaise Sauce

This bearnaise sauce is a great accompaniment to fish, poultry, and egg dishes.  It's similar to a hollandaise, but without the lemon and WITH the addition of wine, vinegar, and savory herbs. 

Ingredients: 

• 1/4 cup white wine vinegar
• 1/4 cup dry white wine
• 1 tbsp. finely minced shallots (substitute red or green onions, if desired)
• 1/2 tbsp. dried tarragon
• 1 bay leaf
• 1/8 tsp. pepper
• Pinch of salt
• 3 egg yolks
• 2 tbsp. cold butter, divided
• 1/2 cup melted butter
• Additional 1/2 tbsp. dried tarragon

Directions:

1.  In a small saucepan, boil the vinegar, wine, onions, herbs, and seasonings over medium heat until reduced to about 2 tbsp of liquid.  Remove from heat and transfer to a small bowl

.
2.  With a hand mixer in a small bowl, beat the eggs until they become thick and creamy.  They will appear light in color.  Transfer the eggs to the small saucepan, strain the vinegar mixture in to the eggs, and beat until well mixed.  Over low heat, add the first tbsp. of butter.  Using a wire whisk, mix the butter by hand so that it melts and begins to thicken.  Add the second tbsp and continue to whisk and thicken.  Slowly add the melted butter, one tbsp. at a time.  **Be careful not to add too much too soon or it may curdle.  It may also curdle if the heat is too high.**  Once all the butter is incorporated, continue whisking until the sauce is nice and creamy.  Remove from heat.  Stir in the extra tarragon.
3.  Add as desired to your fish, poultry, or egg dish.  Enjoy!