BLENDER BÉARNAISE SAUCE
About ¾ cup
Combine in a small saucepan over low heat and simmer until reduced to about 1 tablespoon:
- 2 tablespoons dry white wine
- 2 tablespoons tarragon or white wine vinegar
- 1 tablespoon minced shallot
- ½ teaspoon chopped tarragon
- 4 black peppercorns, lightly cracked
Strain through a fine-mesh sieve and let cool. Stir the liquid to taste into:
- Blender Hollandaise, made with water instead of lemon juice
Stir in:
- ½ teaspoon minced tarragon, or more to taste
Taste and adjust the seasonings. Serve immediately.