Stick-Blender Béarnaise

Ingredients

• 2 egg yolks
• 1/2 cup (1 stick) unsalted butter
• 2 Tbsp white wine vinegar
• 2 Tbsp dry white wine
• 1 Tbsp finely minced shallot
• 3/4 tsp dried tarragon
• Pinch black or white pepper
• 1/4 tsp salt, plus more to taste
• 1-2 tsp fresh lemon juice
• Hot water, if needed

Directions

1. Combine the white wine vinegar, wine, shallot, dried tarragon, and pepper in a small saucepan.
2. Simmer gently until reduced to about 1 1/2 tablespoons of liquid.
3. Strain, pressing on the shallot and tarragon to extract the liquid. Set aside.
4. Melt the butter until completely liquid and quite hot, approximately 180-190°F. Do not brown it.
5. Put the egg yolks, 1 tablespoon of the reduction, and salt into a tall, narrow stick-blender container.