Béarnaise Sauce
 If you think béarnaise sauce is reserved for fancy restaurant meals, think again! This easy blender version will have you whipping up a rich, flavorful sauce at home that rivals any top-notch restaurant. Ingredients 3 tablespoons finely chopped shallots, from 2 shallots 2 tablespoons finely chopped fresh tarragon leaves, divided ¼ cup white wine vinegar ¼ cup dry white wine 12 tablespoons (1½ sticks) unsalted butter 3 large egg yolks ¼ teaspoon salt Freshly ground black pepper 3 tablespoons finely chopped shallots, from 2 shallots 2 tablespoons finely chopped fresh tarragon leaves, divided ¼ cup white wine vinegar ¼ cup dry white wine 12 tablespoons (1½ sticks) unsalted butter 3 large egg yolks ¼ teaspoon salt Freshly ground black pepper Instructions In a small saucepan, combine the shallots, 1 tablespoon of the chopped tarragon, the white wine vinegar, and the white wine. Simmer over medium heat until the liquid is reduced to about 1 tablespoon, about 4 minutes. Transfer the mixture to a small bowl and allow to cool slightly. To the same saucepan, add the butter. Melt over medium heat until bubbling but not browning. The butter will be poured into a blender; for easier pouring, transfer it to a glass measuring cup. In a blender, combine the egg yolks and salt. Blend for about 10 seconds. With the blender running on low speed, gradually add the hot melted butter in a thin stream to the egg yolk mixture. Continue blending until the mixture is thickened and smooth. Transfer the sauce to a bowl and stir in the remaining tablespoon of chopped tarragon and the shallot reduction (including the liquid). Taste the sauce and then season with salt and a few grinds of pepper as needed. Serve the sauce or transfer to a bowl for up to 2 hours (see make-ahead notes below). Make-Ahead Instructions: While béarnaise sauce is best made fresh, simply because you don't need to fuss with keeping it warm, you can prepare it up to 2 hours ahead of time. To keep the sauce warm, pre-warm a thermos with boiling water, then empty it and transfer the sauce inside. Alternatively, use a makeshift double boiler: fill a small pot with water, bring it to a gentle simmer, then remove from the heat. Place your bowl of hollandaise sauce on top. The residual heat will keep the sauce warm without further cooking, preventing it from curdling or separating. Remember to stir the sauce occasionally to maintain an even temperature throughout. In a small saucepan, combine the shallots, 1 tablespoon of the chopped tarragon, the white wine vinegar, and the white wine. Simmer over medium heat until the liquid is reduced to about 1 tablespoon, about 4 minutes. Transfer the mixture to a small bowl and allow to cool slightly. To the same saucepan, add the butter. Melt over medium heat until bubbling but not browning. The butter will be poured into a blender; for easier pouring, transfer it to a glass measuring cup. In a blender, combine the egg yolks and salt. Blend for about 10 seconds. With the blender running on low speed, gradually add the hot melted butter in a thin stream to the egg yolk mixture. Continue blending until the mixture is thickened and smooth. Transfer the sauce to a bowl and stir in the remaining tablespoon of chopped tarragon and the shallot reduction (including the liquid). Taste the sauce and then season with salt and a few grinds of pepper as needed. Serve the sauce or transfer to a bowl for up to 2 hours (see make-ahead notes below). Make-Ahead Instructions: While béarnaise sauce is best made fresh, simply because you don't need to fuss with keeping it warm, you can prepare it up to 2 hours ahead of time. To keep the sauce warm, pre-warm a thermos with boiling water, then empty it and transfer the sauce inside. Alternatively, use a makeshift double boiler: fill a small pot with water, bring it to a gentle simmer, then remove from the heat. Place your bowl of hollandaise sauce on top. The residual heat will keep the sauce warm without further cooking, preventing it from curdling or separating. Remember to stir the sauce occasionally to maintain an even temperature throughout. Nutrition Information Powered by Per serving (8 servings) Serving size: 2 tablespoons Calories: 186 Fat: 19 g Saturated fat: 11 g Carbohydrates: 1 g Sugar: 0 g Fiber: 0 g Protein: 1 g Sodium: 80 mg Cholesterol: 115 mg Per serving (8 servings) Serving size: 2 tablespoons Calories: 186 Fat: 19 g Saturated fat: 11 g Carbohydrates: 1 g Sugar: 0 g Fiber: 0 g Protein: 1 g Sodium: 80 mg Cholesterol: 115 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.