Green Sauce #1

My first attempt at the infamous green sauce:  It is an herby bearnaise, and delicious.  Of course I have no idea what the original tasted like!  Next time I will puree herbs.

1 T olive oil
1 shallot, finely minced
1/2 t anchovy paste
1/4 c tarragon vinegar
1/4 c white wine (cheap riesling)
1/4 c mixed herbs: mostly tarragon, with some thyme & parsley

Saute shallot in olive oil, add and stir anchovy paste for 30 sec.  Simmer with liquids and 1 tarragon sprig.  Salt and pepper.   Add herb mix.  (Next time puree here.)

In small, heavy saucepan (I use Le Creuset), whisk together 2 egg yolks with 1 t lemon juice.  Place over low heat.  Cut a stick of cold unsalted butter in quarters.  Slowly, whisk one quarter at a time into egg yolks.  When thickened, add in herb mix.  Correct seasoning with salt, pepper, and a dash of cayenne.

We had with steak, salmon, & brussels sprouts, though not at the same time...

Also, FYI this is the technique for hollandaise and bearnaise.