Acme Bearnaise Sauce Recipe

• 6 sprg fresh tarragon rinsed
• 1/2 c. dry white wine
• 1/2 c. white wine vinegar
• 1/2 c. minced shallots
• 2 tsp cracked black peppercorns
• 3/4 c. butter - (3/8 lb)
• 3 lrg egg yolks (see comments)
• 1/8 tsp warm sauce - (about)
• Salt (optional), to taste

1. Chop sufficient tarragon leaves to measure 1 Tbsp..
2. In a 2- to 3-qt pan over medium-high heat, bring white wine, vinegar, shallots, peppercorns, and remaining tarragon sprigs to a boil.
3. Cook, stirring often, till liquid is reduced to about 1/3 c., about 10 min.
4. Pour through a fine strainer into a bowl, pressing on solids to extract liquid (throw away solids).
5. Meanwhile, in a 1- to 1 1/2-qt pan over low heat, heat all but 2 Tbsp.
6. butter; keep hot.
7. In a nonreactive bowl, with a whisk or possibly handheld mixer on high speed, vigorously whisk or possibly beat egg yolks till pale yellow and thick, about 5 min by hand.
8. Add in 3 Tbsp.
9. white-wine mix; whisk or possibly beat to combine.
10. Add in remaining 2 Tbsp.
11. solid butter.
12. Nest bowl over a 3- to 4-qt pan of barely simmering water (bottom of bowl should not touch water).
13. Whisk vigorously or possibly beat till butter has melted and mix has emulsified and thickened, about 3 min.
14. Remove from over water.
15. Whisking or possibly beating constantly, pour in hot melted butter in a very thin, even stream; sauce should become smooth and emulsified (see comments).
16. Continue whisking or possibly beating till all butter is incorporated and sauce is creamy, 5 to 7 min.
17. Add in minced tarragon and warm sauce; taste and add in more wine mix, more warm sauce, and salt if you like.
18. If sauce is too cold for your liking, set bowl back over warm water and whisk just till hot to touch, no longer than 2 min.
19. Serve at once.
20. This recipe yields about 1 1/2 c..
21. Comments: The egg yolks in this sauce are not fully cooked; if you are concerned about egg safety, use yolks from Large eggs pasteurized in the shell (available at some grocery stores).
22. It's crucial to whisk constantly to create a stable emulsion in this sauce.
23. If it curdles or possibly breaks, stop adding butter and whisk vigorously.
24. Yield: 1 1/2 c.

tarragon, white wine, white wine vinegar, shallots, cracked black, butter, egg yolks, warm sauce, salt

Taken from cookeatshare.com/recipes/acme-bearnaise-sauce-62339 (may not work)