Canna-bearnaise is incredible on seafood and steak for Saturday night dinner and even better over poached eggs and avocado slices on grilled sourdough before a bike ride on Sunday morning.
To reheat, microwave for a about 10 seconds (or less), then whisk briskly or whirl in the blender.
Makes about 1 cup
1 tablespoon plus 1 cup (2 sticks) unsalted butter, cut into ½-inch cubes
1 shallot, minced
Kosher salt and freshly ground black pepper
2 tablespoons Champagne vinegar
2 large egg yolks
4-5 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh tarragon
1 – 2 tablespoons cannabis-infused coconut oil
Half and half, to taste
Fill blender with hot water.
Melt 1 tablespoon butter in a small saucepan over medium heat. Add shallots, sprinkle with salt and pepper, and stir.
Stir in vinegar. Reduce heat to medium-low and stir until vinegar evaporates, 3-4 minutes.
Reduce heat to low and simmer, stirring frequently, until shallots are translucent, about 5 minutes. Remove from heat and let cool.
Melt remaining 1 cup butter over medium-low heat until it bubbles.
Drain blender and dry well. Add egg yolks, lemon juice, coconut oil, and 1 tablespoon water. Blend well.
If sauce is too thick, add half and half a teaspoon at a time until sauce reaches desired consistency.
Stir in shallots and tarragon. Adjust lemon juice, salt and pepper to taste.