Bearnaise By Benjamin Meyer For Iridescence

• reduction: 2cups w.wine
• 2 cups tarragon vinegar
• 2 shallots sliced
• 6 sprigs thyme
• 2 bunches tarragon
• 12 black peppercorns
• 2 bay leaves
• 24 coriander
• 2 star anise
• 3/4 cup egg yolks
• sauce:
• 1T reduction
• 8 ozs egg yolk
• 1lb butter

1. http://www.freep.com/videonetwork/2793224870001
2. For reduction put all ingredients in pan and reduce by 75% leaving you with 1 cup. Will keep in fridge 1 month.
3. Sauce: High speed blender: add 1T of reduction and 8ozs egg yolk.
4. Heat up to nearly boiling 1lb of butter. Turn on blender and add the butter while blending. Once it's incorporated, sauce is ready. It will be thin but will thicken once poured.

tarragon vinegar, shallots, thyme, tarragon, black, bay leaves, coriander, anise, egg yolks, t, egg yolk, butter

Taken from www.epicurious.com/recipes/member/views/bearnaise-by-benjamin-meyer-for-iridescence-52674081 (may not work)