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Blender Bearnaise

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 tablespoons 30ml Egg yolks (large)

    2. 1 tablespoon 15ml Lemon juice

    3. 1 teaspoon 5ml Tarragon vinegar

    4. 1 teaspoon 5ml Fresh tarragon leaves - or 1 teaspoon 5ml Dried tarragon leaves - crushed

    5. 1 tablespoon 15ml Capers - drained

    6. 3/4 cup 148g / 5 1/5oz Butter - melted and kept hot

    7. 2 tablespoons 30ml Parsley - snipped

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Blend the first 5 ingredients in a blender container. With the blender running, slowly, gradually add one third of the butter in a slow steady stream. Turn the blender on high speed and slowly add the remaining butter. Fold in the parsley. Serve with meat, fish or poultry. Makes 3/4 cup.

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