- 1 bunch fresh tarragon
- 2 shallots, minced
- 1/4 c. champagne vinegar
- 1/4 c. dry white wine
- 3 egg yolks*
- 1 stick butter, melted
- Salt and freshly ground black pepper
Make the bearnaise reduction first. In a small saucepan, combine half of the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.
Blend yolks and bearnaise reduction together in a blender. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Add the remaining half bunch of fresh tarragon leaves, season with salt and pepper and give it 1 more buzz. Set aside in a warm spot to hold the sauce.