581642 Sat Dec 20 10:34:12 -0800 2008 7 31 Home Cooking 0 4262023 I am making a Bearnaise sauce to go with our Prime Rib on Christmas. The recipe calls for both white wine vinegar and tarragon vinegar. I have the white wine vinegar but can't find the tarragon vinegar and I've been to two stores. I have fresh tarragon on hand. Is it possible to steep some of the tarragon in some of the white wine vinegar so that I don't have to run around trying to find the tarragon vinegar? To tell you the truth, I'm tired of shopping and would love not to have to go to another store just for a bottle of vinegar. If I can do this with the white wine vinegar, would I need to heat up the vinegar with the tarragon in it, or would it work if I just put some in a small jar with the fresh tarragon? Advice would be much appreciated! Sat Dec 20 10:34:12 -0800 2008 95489 mschow 1 4262042 I would go trolling on line for infused vinegar recipes. I'm sure you don't have to go shopping again. I would also think about finely chopping a wee bit of tarragon to add to the recipe Also, see if there is another recipe for bearnaise without the tarragon. I used to make it a lot and don't remember the tarragon. Sat Dec 20 10:43:34 -0800 2008 4262023 142631 dutchdot 2 4262147 If it hasn't got tarragon, it isn't Bearnaise. Sat Dec 20 11:37:01 -0800 2008 4262042 198984 Jeri L 3 4262363 But the OP said they have fresh tarragon. The issue is the recipe calls for tarragon vinegar. I don't use tarragon vinegar in my recipe and certainly never had it on hand when I made it professionally. I think the chopped fresh stuff is enough tarragon flavour. I don't think it's necessary to go the effort of making or buying tarragon vinegar, but if you want to, steeping the fresh tarragon in warm white wine vinegar will work. Sat Dec 20 13:48:40 -0800 2008 4262147 139219 Sooeygun 4 4263767 Thanks for the replies. I'll post the recipe I have used for years from a very old issue of Gourmet magazine that my mother saved. It's a blender recipe and basically you just make the hollandaise base and then add the cooked down tarragon mixture to the base. I regularly make just the hollandaise as well; it's fast and easy. I may step a small amount of white wine vinegar with some of the tarragon in a jar; since I have everything on hand for it. Blender Hollandaise Sauce In a saucepan heat 1 stick butter,(1/2 c), until it begins to bubble. In blender put 3 egg yolks, 2 teaspoons lemon juice, ½ teaspoon salt, and a few grains of cayenne. Cover the container and turn the blender on and off. Put blender on high, remove the cover, and gradually pour the hot butter into the mixture. Turn off the blender. If mixture is not to be served at once, pour it into a small heavy bowl and set it into a pan of barely warm water. Blender Béarnaise sauce In a saucepan combine 2 tablespoons white wine vinegar with 1 tablespoon tarragon vinegar, 2 teaspoons each of fresh chopped tarragon (or 1 teaspoon dried), and chopped shallots, and ¼ teaspoon black pepper. Cook the mixture over high heat until the mixture has almost evaporated. Pour the mixture into ¾ cup hollandaise sauce. Place the contents into the blender and place on high speed for 4 seconds and serve Sun Dec 21 09:30:11 -0800 2008 4262363 95489 mschow 1 4263938 I never use vinegar in my Bearnaise, I think it makes it to acidic. In a small sauce pan I add chopped up shallots, fresh tarragon, and 1/4 cup white wine. Let it boil down to about half, strain and add liquid to your hollandaise base. Add 1/2 tbs fresh chopped tarragon to sauce. It's smooth savory and you don't just taste vinegar, but has the right balance of acidity in the sauce. Sun Dec 21 10:47:44 -0800 2008 4262023 222865 FoodChic 2 4264884 Your recipe sounds very good. Of course I have white wine on hand :-), so maybe I'll give that a try. Thanks. Sun Dec 21 18:53:23 -0800 2008 4263938 95489 mschow 1 4264903 Just put a handful of chopped tarragon in the mix and you'll be fine. Sun Dec 21 19:05:45 -0800 2008 4262023 11995 pikawicca