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Ingredients:
2 Tbsp Tarragon Vinegar
1 tsp Tarragon leaves
6 Shallots, minced
2 Tbsp White Wine
4 Egg Yolks
1/4 tsp Salt
1/4 tsp Dijon Mustard
1/8 tsp Bovril (meat glaze)
1/8 tsp Sauce Robert
1 cup Butter
Directions:
In small pan, heat tarragon, vinegar,
tarragon, shallots, and wine, and simmer until almost all liquid is absorbed. Blend mixture in blender; add egg yolks, salt, mustard, Bovril, and Sauce Robert. Blend
for 15 seconds. Heat butter until sizzling hot. Immediately pour hot butter in steady stream into running blender. Blend until bearnaise sauce becomes thick.
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