Blender Bearnaise Sauce

Serves 4
Recipe By: Terry Pogue

3 egg yolks
2 Tbsp. lemon juice
1/4 tsp. salt
1 dash red pepper
2/3 cup butter -- melted
2 Tbsp. white wine
1 Tbsp. tarragon vinegar
2 tsp. shallots -- minced
1 tsp. dried whole tarragon
1/4 tsp. pepper

Combine egg yolks, lemon juice, salt and red pepper in
container of electric blender; set on high speed and process 3
seconds. Turn blender to low speed; add butter to yolk mixture in a
slow, steady stream. Turn blender to high speed and process until thick.

Combine wine, vinegar, shallots,tarragon and pepper in a small
saucepan; cook over high heat until almost all liquid evaporates. Add
to mixture in blender and process at high speed 4 seconds. Serve over
meat, seafood

My preference is for clarified butter.

http://www. terrypogue. com

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