A Bit of the Sea in Martha Stewarts Bearnaise

• 23 cup white wine vinegar
• 1 tablespoon tarragon vinegar
• 4 large egg yolks
• 34 cup cold unsalted butter, cut into pieces
• 1 (4 ounce) can crab
• 1 (4 ounce) cancold water baby shrimp
• 3 tablespoons dry white wine
• 12 cup finely chopped shallot
• 14 teaspoon ground black pepper
• 1 tablespoon finely chopped tarragon leaf
• 2 tablespoons water
• coarse salt
• 4 lemons

1. In a small saucepan, bring vinegar, shallot, and tarragon to a boil.
2. Cook until liquid has reduced to 2 tablespoons, about 4 minutes.
3. Strain through a fine mesh sieve.
4. Rinse out saucepan, and return strained vinegar.
5. Add egg yolks and 2 tablespoons water.
6. Cook, over low heat, whisking constantly, until mixture thickens and forms thick ribbons, 3 to 4 minutes.
7. Stir in wine, crab and shrimp for another 2 minutes.
8. Whisk in butter, if sauce gets too hot (it starts to bubble), remove from heat and whisk in a piece of butter.
9. Continue whisking until all the butter has been absorbed, about 3 minutes then stir in fresh squeezed lemon juice.
10. Remove from heat and immediately transfer to a bowl to stop further cooking.
11. Season with salt.
12. Use immediately, or keep warm over a pan of barely simmering water.

white wine vinegar, tarragon vinegar, egg yolks, cold unsalted butter, crab, shrimp, white wine, shallot, ground black pepper, tarragon leaf, water, salt, lemons

Taken from www.food.com/recipe/a-bit-of-the-sea-in-martha-stewarts-bearnaise-501913 (may not work)