Bearnaise Sauce

By McLean

Ingredients

• 1 cup butter
• 6 egg yolks
• 1/4 cup lemon juice
• 1/4 teaspoon salt
• Dash of cayenne pepper (optional)
• 1 teaspoon dried parsley leaves
• 2 tablespoons dry white wine

Preparation

Step 1

Heat butter in a small saucepan over moderately low heat (about 225 degrees) until bubbling hot. (Butter should be almost boiling.)

Put egg yolks, lemon juice, salt and cayenne in blender. Cover and turn on and off to just blend. With motor on high, gradually add hot butter in a thin, steady stream until all the butter is added. Turn motor off at once.

Stir in parsley, tarragon and wine.

Serve immediately or place sauce in a saucepan over warm water to keep warm.