Blender bearnaise

Yield: 2 Servings

Measure Ingredient
2 larges Egg Yolks
1 tablespoon Lemon Juice
1 teaspoon Tarragon Vinegar
1 teaspoon Fresh Tarragon Leaves; OR
1 teaspoon Dried Tarragon Leaves; Crushed
1 tablespoon Capers; Drained
¾ cup Butter; Melted And Kept Hot
2 tablespoons Parsley; Snipped

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 ¾ cup.

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