Sous Vide Sauce Bearnaise
Nora Bloomfield

1/4 c red wine vinegar
1/4 c dry vermouth
1 T minced shallots
1 T dried tarragon

To finish:
2 T reduction from above
1 T Lemon juice
3 T Water
5 Egg yolks
1/4 t table salt
1 1/2 sticks (12 T) salted butter - not melted - cut into chunks

Simmer the reduction ingredients until the liquid is reduced to 2 T.
Strain and let cool.

Follow instructions for Sous Vide Hollandaise Sauce to continue.

The Johnson Family Cookbook