Because I’m lazy and didn’t have the wine or shallots on hand, and I don’t really like tarragon 🙂
Primal Mock Bearnaise Sauce
1 tablespoon fresh lemon juice
1 teaspoon white vinegar
1/2 clove garlic, minced very fine
1/2″ section of the white part of a green onion, minced fine
Pinch of sea salt*** read *** below before proceeding!
Fresh ground black pepper(or white if the flecks of color bother you)
2 egg yolks, extra large size is what I used
6oz good quality butter *** melted
In an immersion blender 2 cup measure, or other deep cup that just fits the blender, mix the lemon juice, vinegar, garlic, green onion, pepper and salt *** for a few seconds to get them mingling nicely. Let sit 5 minutes, then add the egg yolks and blend a few more seconds.
Now, with the blender running, slowly add the melted butter, making sure all of the ingredients are in motion (to prevent scrambled eggs and to create the emulsion that you want).
Blend until all of the butter is blended in and you have a smooth, creamy sauce.
At this point you can use it immediately or refrigerate, very tightly covered, for up to 5 days, It may separate under refrigeration, but it will re-blend with the immersion blender once it’s back to room temperature.
Now the *** part: If you use salted butter, I suggest not adding any salt until you taste the finished product because it can easily become too salty between the butter, the salty flavor of the lemon and added salt.
Once you taste it, add if needed and blend for 5 seconds to incorporate.