Béarnaise Sauce - blender (revised 4/4/09)
Source: Adapted from Ina Garten and Tyler Florence recipes
Note: do not reduce recipe as eggs need the acid and heat to cook.
1/4 cup dry white wine
1/4 cup tarragon vinegar
1 shallot, finely chopped
2 T chopped fresh tarragon, divided
3 egg yolks
1/2 cup butter
1/4 tsp salt, or to taste
fresh ground pepper
Combine wine, vinegar, shallot and 1 T tarragon in small saucepan, cook until wine is reduced by 1/2. Cool to lukewarm.
Strain wine mixture and combine with egg yolks in blender, blend 30 seconds.
Heat butter until bubbling hot. Turn on blender again and gradually pour melted butter in steady stream until sauce thickens.
Add the remaining tarragon and pulse one or two more times, season to taste.
Servings: 4
NOTES:
Add more wine (1T) if the sauce is too thick
Can be made an hour head of time - add 1 T hot water and blend for a few seconds.