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1
In a small saucepan, combine tarragon, shallots, vinegar, and wine over medium-high heat.
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2
Reduce by half.
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3
Remove from heat and set aside.
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4
This is your bearnaise reduction.
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5
Fill a blender with hot tap water to warm the vessel.
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6
Pour out water just prior to making the sauce.
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7
Melt the butter in a small sauce pot, swirling constantly, until the butter reaches 150 degrees Fahrenheit.
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8
The butter should be approximately 140 degrees prior to blending.
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9
Place Bearnaise reduction, egg yolks, lemon juice, and hot sauce in the blender.
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10
Blend on high for about 30 seconds.
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11
(This is an important step.
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12
Do not omit.)
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13
Pour about 1 tablespoon of butter into the egg mixture until fully incorporated.
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14
Pour another 1 or 2 tablespoons in the mixture until well incorporated.
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15
In a slow, steady stream pour the rest of the warm butter.
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16
Add mustard powder.
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17
If the sauce starts to look like mayonnaise, add a little warm water with the blender running, about a teaspoon at a time.
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18
Add salt, pepper, and hot sauce to taste.
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19
The sauce should be thick but pourable.
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20
Add warm water to thin as needed.
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21
Sauce should taste buttery, tangy, and as spicy as desired with just a hint of egginess and, of course, a strong-but-not-overpowering tarragon flavor.
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22
Pour the sauce into a slightly warmed pitcher or gravy boat and cover with cellophane.
