1/4 c. white wine vinegar
1/4 c. dry white wine
2 T. shallots minced
3 T fresh chopped tarragon (or 1 tsp dried)
salt and pepper to taste
3 large egg yolks
2 sticks unsalted butter, melted and hot

This is part of Trout Pontchartrain: pan fried trout served with poached eggs on polenta with the bearnaise sauce on top.

Combine vinegar, white wine, shallots, 1 T of tarragon, 1/4 tsp salt and 6 whole peppercorns in small saucepan.
Bring to the boil and simmer over medium to medium high heat until reduced to a few tablespoons. Cool slightly.
Transfer the cooled mixture with the egg yolks and 1/2 tsp salt in a blender. Blend 10 seconds in Vita-mix.
With the blender on, slowly pour the hot butter through the opening in the lid.
If using fresh herb, add the remaining 2 T. tarragon leaves and blend briefly.
If sauce is too thick, add a tablespoon of white wine.

Sauce can be held in the blender for up to one hour. Right before serving add 1 T very hot water and blend a few seconds.

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