Stick-Blender Béarnaise

Ingredients

• 2 egg yolks
• ½ cup (1 stick) unsalted butter
• 2 Tbsp white wine vinegar
• 2 Tbsp dry white wine
• 1 Tbsp finely minced shallot
• ¾ tsp dried tarragon
• Pinch black or white pepper
• ¼ tsp salt, plus more to taste
• 1–2 tsp fresh lemon juice
• Hot water, if needed

Directions

1. Combine the white wine vinegar, dry white wine, shallot, dried tarragon, and pepper in a small saucepan.
2. Simmer gently until reduced to about 1½ tablespoons of liquid.
3. Strain the reduction, pressing on the shallot and tarragon to extract the liquid. Set aside.
4. Melt ½ cup (1 stick) unsalted butter until completely liquid and quite hot, approximately 180–190°F. Do not brown it.
5. Put the egg yolks, 1 tablespoon of the prepared reduction, and ¼ tsp salt into a tall, narrow stick-blender container.
6. Start the immersion blender and very slowly drizzle in the hot butter while blending continuously. Once the sauce begins to thicken and emulsify, the butter can be added somewhat faster.
7. Blend until thick, smooth, and creamy.
8. Add 1 teaspoon lemon juice and blend briefly. Taste and adjust with additional lemon juice, salt, or a small pinch of dried tarragon, if desired.
9. If the sauce is too thick, blend in hot water 1 teaspoon at a time until it reaches the desired consistency. Keep warm and serve soon.