Blender Bearnaise Sauce

Recipe Ingredients

2 tablespoons	30ml	Vinegar - tarragon
1 teaspoon	5ml	Tarragon leaves
6		Shallots
2 tablespoons	30ml	Wine - white
4		Egg yolks
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Dijon mustard
1/8 teaspoon	0.6ml	Bovril - (meat glaze)
1/8 teaspoon	0.6ml	Sauce Robert
1 cup	198g / 7oz	Butter

Recipe Instructions

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.

Source:
Cooking Light, Jul/Aug 1994, page 71

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