Béarnaise Sauce

By MaryGladys

Ingredients

• 1/2 cup white wine
• 1 Tbs finely chopped shallots or scallions
• 1/2 tsp chopped fresh tarragon (to taste)
• 3 (or 4) egg yolks
• 1/2 tsp salt
• 1/2 cup butter

Preparation

Step 1

Combine wine, shallots and tarragon, and cook until wine is reduced to a mere glaze. Combine egg yolks and salt in blender.

Slowly pour glaze in blender, blending as it is poured. Heat butter until bubbling hot. Turn on blender again and gradually pour melted butter in steady stream until sauce thickens.