Ingredients
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2 tablespoons dry white wine
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1 tablespoon minced shallot
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1/2 teaspoon chopped fresh tarragon
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4 black peppercorns, lightly crushed
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3 large egg yolks
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2 teaspoons water
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hot pepper sauce
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salt
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1/2 cup very warm to hot clarified butter
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1/2 teaspoon chopped fresh tarragon
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8 large eggs
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2 tablespoons tarragon vinegar
Instructions
- Blender Tarragon Bearnaise: Combine ingredients through peppercorns in a small saucepan and simmer over low heat until reduced to 1 T; sieve, let cool and set aside.
- In a blender, blend eggs, water, hot pepper sauce and salt on high speed for 1 minute; with machine running, add butter in a slow, steady stream; sauce should be thickened, if not, process another 20 seconds.
- Add reserved wine reduction to taste and blend; taste and adjust seasoning and add tarragon, blend just to combine; serve immediately or keep warm by submerging blender jar in warm (not hot) water.
- Poached Eggs and Salmon: Poach eggs; plate 2 crumpet halves per person; lay a slice of salmon over each toasted crumpet half; place an egg on top of each and pour bearnaise over.