Sauce, Bernaise

By Floridaberry

Ingredients

• 1/4 cup Champagne or white wine vinegar
• 1/4 cup good white wine
• 2 tablespoons minced shllots
• 3 tablespoons chopped fresh tarragon leaves, divided.
• Kosher salt
• Freshly ground blak pepper
• 3 extra-large egg yolks*
• 1/2 pound (2 sticks) unsalted butter, melted
• 6 (1-inch thick)rib eye steaks
• Olive oil
• Coarsely ground black pepper

Preparation

Step 1

For the sauce, put the Champagne vinegar, white wine, shallots, 1 tablespoon tarragon leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons. Cool slightly.

Place the cooled mixture with th egg yolks and 1 teaspoon salt in the jar of a blender and blend for 30 seonds. With blender on, slowly pour the hot butter through the opening in the lid. Add the remaining 2 tablespoons of tarragon leaves and blend only for a second. If the sauce is too thick, add a tablespoon of white wine to thin. Keep at room temperature until serving.

Season the steaks or fish liberally with salt and coarsely ground black pepper on both sides. Heat a thin layer of olive oil in a large saute pan over high heat until it's almost smoking,then sear the steaks on each side for 1 minute. Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil and allow to sit for 10 minutes. Serve with the bernaise sauce on the side.

Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender. Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.

Use only fresh and properly refrigerated, clean gade A or AA eggs with intact shells and avoid contact between the yolks or whites and the shell.