Saturday, April 24, 2010

Blender Bearnaise Sauce

  • 3 egg yolks
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1 dash red pepper
  • 2/3 cup butter -- melted
  • 2 tablespoons white wine
  • 1 tablespoon tarragon vinegar
  • 2 teaspoons shallots -- minced
  • 1 teaspoon dried whole tarragon
  • 1/4 teaspoon pepper

Combine egg yolks, lemon juice, salt and red pepper in container of electric blender; set on high speed and process 3 seconds. Turn blender to low speed; add butter to yolk mixture in a slow, steady stream. Turn blender to high speed and process until thick.

Combine wine, vinegar, shallots,tarragon and pepper in a small saucepan; cook over high heat until almost all liquid evaporates. Add to mixture in blender and process at high speed 4 seconds. Serve over meat, seafood.
My preference is for clarified butter.
This recipe from CDKitchen for Blender Bearnaise Sauce serves/makes 4