Blender Bearnaise Sauce

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 1/4 cup wine
• 2 tablespoons tarragon vinegar
• 1 tablespoon finely chopped shallots or 1 tablespoon onion
• 1/8 teaspoon pepper
• 2 tablespoons tarragon leaves (preferably fresh, but dried will do)
• 1 tablespoon chervil
• 1 sprig fresh parsley or 1 tablespoon dried parsley flakes
• 3 egg yolks
• 1/2 teaspoon salt
• 3/4 cup real butter (stick margarine will do in a pinch)

Recipe

• 1 combine wine, vinegar, and herbs in the top of a double boiler.
• 2 cook until reduced by half.
• 3 mixture will be very concentrated; cool.
• 4 have ready in your blender; above mixture, 3 egg yolks and salt.
• 5 blend about 5 seconds.
• 6 melt butter in a saucepan until bubbling, but do not burn.
• 7 remove center stopper from blender cap.
• 8 turn blender motor on high; pour hot butter through opening in blender cap in a steady stream while motor is running, about 30 seconds.
• 9 the sauce should be finished (about the consistency of thin mayonnaise).
• 10 if not, blend on high another 5 seconds.
• 11 note: butter will be very hot and will cook the egg yolks, so you don't have to worry about eating raw eggs.
• 12 serve immediately, or you can keep warm by placing blender container in warm water.