BéARNAISE SAUCE

Steps:

• INFUSED WINE:
• In a medium saucepan, add shallots, white wine, white wine vinegar, tarragon and peppercorns; stir well. Bring the mixture to a boil, reduce the heat to medium and simmer until it reduces to about 3 to 4 tbsp., about 15 minutes.
• Remove from the heat and strain the mixture through a fine sieve sitting over a small bowl, pressing on the solids to extract as much liquid as possible; set aside.
• SAUCE:
• In another medium saucepan, add yolks and whisk very well until they get thick, about 1 minute.
• While whisking, pour in the white wine reduction.
• Set the heat to medium and season a little bit with salt. While whisking constantly, keep lifting the saucepan off the heat - the trick here is to not shock the yolks by gradually heating them up.
• When the custard gets thick, move the saucepan away from the heat and whisking continuously, start adding the melted butter, pouring in a few drops at first - remember don't shock the yolks! Gradually add more until it's all incorporated.
• Add lemon juice and fresh chopped tarragon; whisk into the mixture. Taste and adjust the seasoning if needed. If the sauce gets too thick, add about half a tablespoon of lukewarm water to thin it out.
• If not using it right away, move to the back burner, keeping the sauce warm on very low temperature. To prevent skin formation, place a piece of wax paper on top, making sure it touches the surface.
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