Blender Bearnaise Sauce Recipe

• 2 Tbsp. Vinegar, tarragon
• 1 tsp Tarragon leaves
• 6 x Shallots
• 2 Tbsp. Wine, white
• 4 x Egg yolks
• 1/4 tsp Salt
• 1/4 tsp Dijon mustard
• 1/8 tsp Bovril (meat glaze)
• 1/8 tsp Sauce Robert
• 1 c. Butter

1. Escoffier's Sauce Robert is available at fine food stores.
2. Mince shallots.
3. In small pan, heat tarragon vinegar, tarragon, shallots, and wine, and simmer till almost all liquid is absorbed.
4. Blend mix in blender; add in egg yolks, salt, mustard, Bovril, and Sauce Robert.
5. Blend for 15 seconds.
6. Heat butter till sizzling warm.
7. Immediately pour warm butter in steady stream into running blender.
8. Blend till thick.
9. Hint: If you pack bearnaise sauce immediately into preheated thermos, it will hold perfectly for 1 hour.
10. This works for hollandaise too.

vinegar, tarragon, shallots, wine, egg yolks, salt, mustard, robert, butter

Taken from cookeatshare.com/recipes/blender-bearnaise-sauce-87011 (may not work)