Bearnaise Sauce

1. 1

   Combine wine, shallots and tarragon and cook until wine is reduced to a mere glaze.

2. 2

   Combine glaze with egg yolks and salt in blender.

3. 3

   Heat butter until bubbling hot.

4. 4

   Turn blender on and off once quickly to blend ingredients.

5. 5

   Turn on again and gradually pour melted butter in steady stream until sauce thickens. Additional tarragon or parsley may be folded into sauce. Excellent on broiled beef, fish or eggs.

* Per serving · 4 servings · Values may vary.

No additional tips available.