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Butternut Squash Lasagna
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Bernaise Sauce
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Ingredients:
| 1/4 cup white wine vinegar |
| 1/4 cup good white wine |
| 2 tablespoons minced shallots |
| 3 tablespoons chopped fresh tarragon leaves, divided |
| 1/4 teaspoon Kosher salt |
| 1/4 teaspoon Freshly ground black pepper |
| 3 extra-large egg yolks |
| 2 sticks unsalted butter, melted |
Directions:
- For the sauce, put the vinegar, shallots, 1 tablespoon tarragon leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons. Cool slightly.
- Place the cooled mixture with the egg yolks and 1 teaspoon salt in the jar of a blender and blend for 30 seconds. With blender on, slowly pour the hot butter through the opening in the lid. Add the remaining tarragon leaves and blend only for a second. (If the sauce is too thick, add a tablespoon of white wine to thin out) Keep at room temperature until serving.
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