Tarragon Chive Bearnaise

• 1/4 c white wine vinegar
• 1/4 c dry white vermouth
• 1 tbsp shallot, minced
• 1 tsp dried tarragon
• salt and pepper to taste
• 3 egg yolks
• 2 tbsp cold butter, cut into 1/4" cubes
• 3 tbsp fresh herbs like chive, tarragon or dill

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Boil a cup of water, reduce to simmer and set aside.

Simmer to reduce about 1/2 cup of white wine vinegar or vermouth mixed with minced shallot and 1 tsp of dried tarragon. Reduce to about 2 tablespoons.

In a heat-safe bowl, whisk the egg yolks and add a tbsp of water. Strain the shallot and tarragon mixture and add liquid into bowl of egg yolks. Place bowl with egg mixture over the simmering pot of water. Continue to whisk vigorously while mixture is warmed for about 6 minutes until frothy.

Add butter into egg mixture (1/4 cubes at a time) and whisk to combine. Remove bowl from heat. Mix in a pinch of salt, fresh chive, ground peppercorns.

Serve with steak, crab cakes or lobster.

Recipe developed by Chef Anna Rossi @annarossiofficial