Bearnaise Sauce

By JimMac

Ingredients

• In a pot, simmer the following until reduced by 2/3:
• 1 stick butter - melt butter slowly on medium low heat
• Put the following in a blender and blend until well mixed
• 3 egg yolks
• Juice of 1/2 lemon
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• Drizzle hot butter into blender - have blender set on puree
• 2 Tablespoons white wine
• 1 Tablespoon white vinegar
• 1 Tablespoon chopped fresh tarragon
• 1 Tablespoon chopped shallot or onion
• Salt and pepper
• Add reduced mixture to blender and blend until well mixed.

Preparation

Step 1

Store the finished sauce covered in the refrigerator.