Bearnaise Sauce Recipe
Ingredients
3 egg yolks
3 tablespoons tarragon vinegar
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
2/3 cup butter or margarine, melted
2 tablespoons Chablis or other dry white wine
2 teaspoons minced green onions
1 teaspoon dried whole tarragon
Directions
Combine egg yolks, tarragon vinegar, salt, and coarsely ground pepper in container of an electric blender; cover and process 3 seconds at high speed.
Turn blender to low speed, and add hot melted butter to yolk mixture in a slow, steady stream.
Turn blender to high speed; cover and process until thick.
Combine wine, green onions, and tarragon in a small saucepan, stirring well.
Cook over high heat until almost all liquid has evaporated.
Add to mixture in blender; cover and process 4 seconds at high speed.
Turn blender to low speed, and add hot melted butter to yolk mixture in a slow, steady stream.
Turn blender to high speed; cover and process until thick.
Combine wine, green onions, and tarragon in a small saucepan, stirring well.
Cook over high heat until almost all liquid has evaporated.
Add to mixture in blender; cover and process 4 seconds at high speed.
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