We loved that sauce and vowed to re-create it when we returned home. To accompany our 24 hour chuck roast that we recently made, I decided to make a béarnaise sauce and hopefully transport us back to France for the night.
Most recipes for béarnaise typically calls for manually whisking in pieces of butter into a combination of egg yolks and a vinegar / wine reduction to create an emulsion. Making a béarnaise like this requires a lot of effort and time so to avoid this, I used my Vitamix blender instead. Here's what I did.
For the béarnaise, you'll need shallot or onion, dry white wine, tarragon, white wine vinegar, butter, egg yolks, salt, and pepper.
I made the bearnaise reduction first. In a small saucepan, I combined the tarragon, shallots, white wine vinegar and dry white wine over medium-high heat. This was brought to a simmer and cooked down until reduced by half. Meanwhile, I also melted down two sticks of butter in a separate pan.
I then separated 3 eggs and placed the egg yolks into my Vitamix. To this I added the bearnaise reduction and blended on variable setting 2 until the egg yolks were aerated.
With the blender running, I slowly added a third of the butter in a slow steady stream. Once it emulsified, I turned the blender speed up to high and added the remaining butter.
And here's the final result - a completely emulsified, flavorful bernaise suace.