Béarnaise Sauce (for steaks)

• In a small saucepan combine shallots, vinegar, wine and tarragon stems. Bring to a boil. Reduce over medium heat for about 4-5 minutes or until almost all the liquid has evaporated and just a couple of tablespoons remain.
• Remove from the heat and discard the tarragon stems. Cool slightly.
• You can place the butter in a glass measuring cup/pitcher and melt it in the microwave in small intervals until hot and foamy or in a saucepan over low heat.
• Continue using the traditional method or immerse blender or blender method.

Traditional Method:

• Fill a small saucepan with about two inches of water. Bring to a boil over medium-high heat.
• In a heat-resistant bowl, combine the cooled shallot mixture, water, egg yolks and salt.
• Place the heat-resistant bowl over the saucepan of boiling water and turn the heat down to low. Make sure the bowl doesn’t touch the water.
• Whisk the mixture until thick and creamy, about 5 minutes.
• Gradually whisk in the melted butter, about a teaspoon at a time until the sauce begins to emulsify, then whisk in the remaining butter in a slow stream whisking until completely incorporated. Remove from the heat.
• Stir in the tarragon and season to taste. Serve.
• This sauce cannot be reheated, however it can be kept warm in a thermos or in a sous vide bath at 130ºF for about 3-4 hours.

Immersion Blender Method:

• Place egg yolks, water, salt and cooled shallot mixture in a jar/container that will fit the immersion blender all the way to the bottom.
• Place the head of the immersion blender at the bottom of the jar and turn it on for about 30-45 seconds to combine the mixture.
• With the immersion blender running, slowly in a thin stream, pour in the melted butter. A thick sauce will form as the ingredients emulsify. If the mixture seems too thick, add a tablespoon of wine or water.
• Stir in the finely minced tarragon and season with salt to taste. Serve.

Regular Blender Method

• In the jar of a blender, place the cooled shallot mixture, water, egg yolks and salt. Blend for about 30-45 seconds.
• With the blender running, slowly in a thin stream, pour in the melted butter through the opening in the lid. A thick sauce will form as the ingredients emulsify. If the mixture seems too thick, add a tablespoon of wine or water. Stir in the tarragon and season to taste and serve.