Blender Bearnaise Sauce

BLENDER BEARNAISE SAUCE

6 Preparation Time :

Categories : Sauces

Amount Measure Ingredient -- Preparation Method -- -- --

2 tb Vinegar, tarragon

1 t Tarragon leaves

6 Shallots

2 tb Wine, white

4 Egg yolks

1/4 ts Salt

1/4 ts Dijon mustard

1/8 ts Bovril (meat glaze)

1/8 ts Sauce Robert

1 c Butter

Escoffier's Sauce Robert is available at fine food

stores. Mince shallots. In small pan, heat tarragon

vinegar, tarragon, shallots, and wine, and simmer

until almost all liquid is absorbed. Blend mixture in

blender; add egg yolks, salt, mustard, Bovril, and Sauce Robert. Blend for 15 seconds. Heat butter until

sizzling hot. Immediately pour hot butter in steady

stream into running blender. Blend until thick. Hint:

If you pack bearnaise sauce immediately into preheated

thermos, it will hold perfectly for 1 hour. This works

for hollandaise too. - - - - - - - - - - - - - - - - - -