Make the bearnaise reduction first. In a small saucepan, combine the shallots, tarragon, pepper, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.
Pour the reduction into a blender. Add the egg yolks, salt, pepper and cayenne. Mix on high for 1 min. Heat the butter in the microwave until boiling.
With the blender running, add one third of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Set aside in a warm spot to hold the sauce.
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|Serving Size: 1 Serving (89g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 237 (90%)|
|Amt Per Serving||% DV|
|Total Fat 26.4g||35 %|
|Saturated Fat 15.7g||79 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 218.1mg||67 %|
|Sodium 12.1mg||0 %|
|Potassium 88.9mg||2 %|
|Total Carbohydrate 3.3g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 3.2g|
|Protein 2.7g||4 %|
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Calories per serving: 264
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