Easiest Bernaise Sauce Ever

1. 1

   Place vinegar, wine, shallot, saffron, pepper and tarragon in a saucepan over high heat and let boil until reduced to half.

2. 2

   Meanwhile place egg yolks in blender and whip until thick and frothy. (This can be started after vinegar mixture boils, while you wait for it to reduce)

3. 3

   Once the mixture is reduced, drizzle it into the running blender. Keep it running on high.

4. 4

   Melt the butter in the same saucepan, don't let it boil. Drizzle the butter into the blender in the same way you did previously with the vinegar mixture.

5. 5

   You'll see how as you add the boiling liquids the egg not only emulsifies but also cooks!

6. 6

   Taste and salt as desired.

7. 7

   Can be served immediately or kept in the blender while still running on low until cool and serve at room temperature.

* Per serving · 4 servings · Values may vary.