Blender Version:

Directions:

1. To the base of a blender, add the egg yolks, lemon juice, water, sugar, and salt then blend on high until the mixture becomes creamy and slightly lightened in color, about 1 minute. At this stage, slowly stream in the melted butter in a thin and continuous drizzle until all of the butter has been incorporated. Serve and enjoy!

Manual Version:

Directions:

1. Bring a small pot filled with 1” (2.5cm) of water to a light simmer.
2. Place a medium-sized bowl above the simmering pot of water, making sure that the bottom of the bowl does not touch the simmering water. Add the egg yolks, salt, water, and lemon juice. Whisk together until it becomes more pale and doubles in volume, about 1-2 minutes
3. While continuously whisking, add in cold butter cubes a few at a time, allowing them to melt into the mixture before adding more. Continue this process until all of the butter has been incorporated and it’s fully emulsified. Serve and enjoy!

Bearnaise:

Directions:

1. In a medium-sized saucepan, add the shallot, tarragon, dry white wine, and white wine vinegar. Bring to a boil over medium heat and reduce by half. Transfer to the base of a blender then add the egg yolks. 
2. Blend on high until the yolks are pale and frothy, about 30 seconds. Lower the speed to medium, then slowly stream in the melted butter in a thin and continuous drizzle until all of the butter has been incorporated. Add a teaspoon of room temperature water at a time if the mixture becomes too thick before adding all of the butter. 
3. Transfer to a mixing bowl, then fold in the reserved chopped tarragon and season to taste with salt. Serve and enjoy while warm!