Shallot Tarragon Béarnaise Sauce

A French culinary classic, béarnaise is considered a derivative of the mother sauce hollandaise. It’s typically made in a double boiler to ensure that the eggs and butter emulsify, but a handheld immersion blender (or regular blender) also works amazingly well. Serve the sauce as soon as it’s ready drizzled over freshly grilled asparagus, seared steak or roasted salmon fillets.

1 medium shallot, finely minced

1/4 cup sparkling or white wine

1/4 cup tarragon or white wine vinegar

2 egg yolks, room temperature

1 1/2 sticks unsalted butter, melted

1/4 cup fresh tarragon leaves, minced

Salt

Freshly ground black pepper

Hot sauce, optional

Place minced shallot, wine and vinegar in a non-stick fry pan set over medium-low heat. Simmer until liquid is reduced to about 2 tablespoons, about 10 minutes. Set aside to cool slightly.

Place egg yolks in a tall heat-proof cup or measuring cup that fits the head of an immersion blender (or alternately in the jar of a blender). Strain or spoon off the wine/vinegar liquid and add to the cup with the egg yolks. Blend until egg yolks are frothy and light yellow, about a minute. With the blender running continuously, slowly pour in the melted butter a little at a time, until sauce thickens and emulsifies to desired consistency.

Pour sauce into a small bowl and stir in the tarragon. Season to taste with salt, pepper and a few drops of hot sauce if desired, and serve immediately.