Bearnaise Sauce

• 12 cup egg yolk
• 2 cups clarified butter
• 18 cup tarragon leaf
• 12 lemon, juice of
• 1 teaspoon Dijon mustard
• 14 teaspoon salt
• 14 teaspoon pepper
• 18 teaspoon Tabasco sauce
• 13 cup white tarragon vinegar (plus 2 more tablespoons if you are using fresh tarragon)
• 13 cup dry white wine
• 4 crushed peppercorns
• 1 tablespoon very finely chopped shallot
• 2 tablespoons chervil or 2 tablespoons parsley, finely chopped
• 6 sprigs fresh tarragon

1. First prepare the bearnaise reduction:.
2. Combine in a small heavy saucepan vinegar, wine, peppercorns, shallots, chevril or parsley, and tarragon with liquid or the extra tarragon vinegar.
3. (Reserve the leaves from half of the stalks and put aside.)
4. Cook over high heat until reduced to 1/3 cup or less.
5. Strain through very fine sieve or cloth.
6. Very finely chop and add remaining chevril or parsley and remaining tarragon.
7. In a clean, stainless steel bowl add the egg yolks and bearnaise reduction.
8. Whip together over a low flame, whipping constantly.
9. Once eggs are cooked and fluffy, remove from heat.
10. Slowly drizzle in the clarified butter, constantly whipping to incorporate the butter.
11. Once all the butter is added, add the tarragon, lemon juice, Dijon mustard, salt and pepper and tabasco sauce.
12. Once all the items are added whip together to mix well.

egg yolk, butter, tarragon leaf, lemon, mustard, salt, pepper, tabasco sauce, white tarragon vinegar, white wine, peppercorns, shallot, chervil, tarragon

Taken from www.food.com/recipe/bearnaise-sauce-257643 (may not work)