Recipe from AllRecipes.com
YIELD: Serves 6 - 8
TIME: 15 minutes
We love the 15 minute foolproof saucepan technique for Grandmother McKinney's Hollandaise, but this Bearnaise is well suited to the blender method! Delish!
Ingredients:
2 tablespoons white wine
1 tablespoon cider vinegar
1 teaspoon dried tarragon
½ teaspoon minced onion or shallot
¼ teaspoon ground black pepper
½ cup butter
3 egg yolks
2 tablespoons lemon juice
½ teaspoon salt
1 pinch cayenne pepper
Preparation:
Step 1
Combine wine, vinegar, tarragon, onion, and black pepper in a skillet; bring to a boil and cook until almost all the liquid is evaporated, 2 to 3 minutes.
Step 2
Place butter in a microwave-safe bowl and heat in microwave until fully melted, 30 seconds to 1 minute.
Step 3
Place tarragon mixture, egg yolks, lemon juice, salt, and cayenne pepper in a blender; pulse until combined, 5 to 10 seconds. Remove the small hole cover from lid; stream butter into egg mixture while blender is running until sauce is completely blended and smooth.