Lemongrass Ginger Bearnaise

2 cups dry vermouth 1 stalk lemongrass (white part only) finely diced 1 shallot finely diced 1 tablespoon minced fresh ginger 2 egg yolk 3 sticks melted butter 1 tablespoon freshly chopped cilantro kosher salt to taste white pepper to taste

In small saucepan over low heat, combine vermouth, shallots, ginger and lemongrass. Reduce to 4 tablespoon of liguid. Meanwhile melt butter in microwave. Pour warm reduced vermouth liquid into Cuisinart and process, add egg yolks one at a time. Slowly pour melted butter in a stream, add kosher salt and white pepper. Continue to process until mixture becomes slightly thickened. Add cilantro for just a second at the end. Serve immediatly or at room temperature.