Béarnaise Sauce

Ingredients

• 4 units Egg Yolk
• 12 tablespoons Ghee (Can be substituted with butter)
• 2.5 tablespoons Tarragon (Finely chopped)
• 1 unit Shallots (Medium sized, chopped finely)
• 8 tablespoons White Vinegar
• 1 pinch Salt
• 1 pinch Black Crushed Pepper

Instructions

1. 1In a small saucepan over medium-low heat, combine the white wine vinegar, black crushed pepper, chopped shallots, and 2 tablespoons of chopped tarragon. Bring to a boil, then reduce to a simmer until the vinegar is reduced by half. Remove from heat and let stand for 5 minutes to infuse.
2. 2Strain the vinegar mixture, pressing to extract as much liquid as possible. You should have approximately 1-2 tablespoons of liquid. Set aside and allow to cool to room temperature.
3. 3Melt the ghee (or butter) and set aside.
4. 4Fill a small saucepan or double boiler with about an inch of water and bring to a simmer over medium-high heat.
5. 5Transfer the cooled vinegar mixture to a small heatproof bowl that fits atop the saucepan with simmering water. Add 1 tablespoon of room temperature water and the egg yolks to the vinegar mixture, whisking to combine.
6. 6Reduce the heat of the water saucepan to low and set the bowl with the egg mixture over it, ensuring it does not touch the water. Whisk the yolk mixture until thickened and nearly doubled in volume, approximately 5-7 minutes.
7. 7Gradually add the melted ghee, one tablespoon at a time, whisking slowly between each addition until emulsified. Occasionally remove the bowl from the heat to prevent overheating. The sauce should coat the back of a spoon without running off.
8. 8Season the sauce with salt and black crushed pepper. Stir in the remaining tarragon and serve immediately.