Bear-Naise with Brown Butter (Brown Butter Hollandaise)

Adapted from Try This At Home by Richard Blais. Makes about 1.5 cups.

Ingredients

1. 10 tbsp/1.25 sticks unsalted butter
2. 3 large egg yolks
3. 1 tbsp champagne vinegar
4. 2 tsp lemon juice
5. 2 tsp fresh tarragon, chopped
6. Dash of Tabasco or other hot sauce, to taste
7. Kosher salt, as needed

Instructions

1. In a small skillet over medium-low heat, melt butter, swirling the pan frequently until the milk solids turn golden brown and the butter has a nutty aroma. After about 5 min, remove from heat and let cool.
2. Fill a small saucepan with 1-2 inches of water and bring to a slow simmer over medium-low heat. 
3. In a medium heatproof bowl, whisk yolks and vinegar together until combined. 
4. Set the bowl over the simmering water, making sure the bottom of the bowl is not touching the water, and whisk constantly for about 2-3 min until the yolks are very fluffy and hold the trail of the whisk. If the water in the pan begins to boil, remove the bowl, so as to not overcook the yolks, and reduce the heat to low, then return the bowl to the pan and continue whisking.
5. Remove the bowl from the heat, and whisking constantly, gradually drizzle in the browned butter, whisking until thick and creamy. Whisk in the lemon juice, tarragon, hot sauce and salt. 
6. Cover the bowl and set it over the saucepan of hot water (off the heat) until ready to serve. Whisk well before using.