Hand Blender Method
Combine wine, vinegar, herb stems, shallots, and black peppercorns in a small saucepan. Bring to a simmer over medium-high heat and lower heat to maintain a gentle simmer. Cook until reduced to about 1 1/2 tablespoons of liquid, about 15 minutes. Carefully strain liquid through a fine mesh strainer into a small bowl, pressing on the solids with the back of a spoon to extract as much liquid as possible.
Combine wine reduction, egg yolk, and a pinch of salt in the bottom of a cup that barely fits the head of an immersion blender. Melt butter in a small saucepan over high heat, swirling constantly, until foaming subsides. Transfer butter to a 1-cup liquid measuring cup.
Place head of immersion blender into the bottom of the cup with the wine reduction and turn it on. With the blender constantly running, slowly pour hot butter into cup. It should emulsify with the egg yolk and wine reduction. Continue pouring until all butter is added. Sauce should be thick and creamy (see note). Season to taste with salt. Whisk in chopped tarragon and chervil, if using. Serve immediately, or transfer to a small lidded pot and keep in a warm place for up to 1 hour before serving. Béarnaise cannot be cooled and reheated.
NOTE: Blending hot butter into the vinegar and egg yolk mixture instead of whisking it over a double boiler makes for a foolproof and stable emulsion every time. Using a tall container that barely fits the head of a hand blender creates a strong vortex that leads to a strong, stable emulsion.
Place butter in a medium glass bowl, and melt in the microwave, about 30 seconds on High.
Whisk in the shallots, white wine vinegar, egg yolks, heavy cream and lemon juice.
Season with tarragon, parsley, salt, mustard powder and cayenne pepper; mix well.
Return to the microwave, and cook for 1 1/2 minutes, or until thickened, stirring until smooth every 20 to 30 seconds.
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|Serving Size: 1 Serving (105g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 298 (83%)|
|Amt Per Serving||% DV|
|Total Fat 33.1g||44 %|
|Saturated Fat 15.6g||78 %|
|Monounsaturated Fat 12.2g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 933mg||287 %|
|Sodium 124.4mg||4 %|
|Potassium 111.1mg||3 %|
|Total Carbohydrate 3.7g||1 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 3.5g|
|Protein 11.9g||17 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 359
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