Blender Bearnaise Sauce

• 1/4 cup white wine
• 2 tablespoons tarragon vinegar
• 1 tablespoon finely chopped shallots or 1 tablespoon onion
• 1/8 teaspoon white pepper
• 2 tablespoons tarragon leaves (preferably fresh, but dried will do)
• 1 tablespoon chervil
• 1 sprig fresh parsley or 1 tablespoon dried parsley flakes
• 3 egg yolks
• 1/2 teaspoon salt
• 3/4 cup real butter (stick margarine will do in a pinch)

1. Combine wine, vinegar, and herbs in the top of a double boiler.
2. Cook until reduced by half.
3. Mixture will be very concentrated; COOL.
4. Have ready in your blender; above mixture, 3 egg yolks and salt.
5. Blend about 5 seconds.
6. Melt butter in a saucepan until bubbling, but DO NOT BURN.
7. Remove center stopper from blender cap.
8. Turn blender motor on HIGH; Pour HOT butter through opening in blender cap in a steady stream while motor is running, about 30 seconds.
9. The sauce should be finished (about the consistency of thin mayonnaise).
10. If not, blend on HIGH another 5 seconds.
11. NOTE: Butter will be very hot and will cook the egg yolks, so you don't have to worry about eating raw eggs.
12. Serve immediately, or you can keep warm by placing blender container in warm water.

white wine, tarragon vinegar, shallots, white pepper, tarragon, chervil, parsley, egg yolks, salt, butter

Taken from www.food.com/recipe/blender-bearnaise-sauce-74236 (may not work)