Blender Bearnaise

By drwilliamg

WR's Original Recipe: Tried and True

Ingredients

• 1/2 cup red wine vinegar
• 3 shallots, chopped fine
• 1 TB fresh tarragon leaves or 1 heaping tsp dried
• 1/4 tsp white pepper
• 3 egg yolks
• 1/4 tsp salt
• 1 stick (1/2 cup) butter

Details

Servings 1

Preparation

Step 1

Place the first 4 ingredients in a sauce pan. Over low heat, reduce the liquid to about 1 TB. Strain into a container. Allow the liquid to cool and reserve the solids. Place the egg yolks, salt and cooled liquid into a blender and mix briefly on high speed. Melt the butter in a sauce pan as above. Turn blender on high and add butter in a thin, slow stream. Add the solids and mix on lowest speed. May keep warm by placing container in warm water and covering with wax paper as above.