Blender Bernaise Sauce

Blender Bernaise Sauce

Makes 3/4 to 1 cup

2 tablespoons white wine
1 tablespoon tarragon vinegar
2 teaspoons chopped tarragon
2 teaspoons chopped shallots
1/4 teaspoon freshly ground black pepper
1/2 cup butter
3 egg yolks
2 tablespoons fresh lemon juice
1/4 teaspoon salt
Pinch of cayenne pepper

Combine wine, vinegar, tarragon, shallots and pepper in a small skillet. Bring to a boil and cook rapidly until almost all liquid disappears (about a tablespoon left). In a small saucepan, melt the butter but DO NOT brown.

Place egg yolks, lemon juice, salt and cayenne in a blender; cover, and flick on and off gradually until mixture is combined. With the blender on low, gradually add the melted butter. Add the herb mixture and blend on high speed for about 4 seconds.

Serve warm, at room temperature, or chilled. May refrigerate but cover with plastic wrap to keep a skin from forming.