Bernaise Sauce
Sauces
Ingredients
3 egg yolks
3 tablespoons tarragon vinegar
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
2/3 cup butter or margarine, melted
2 tablespoons dry white wine
1 teaspoon dried whole tarragon
2 teaspoons minced green onions
Instructions
Combine first 4 ingredients in container of an electric blender; process 3 seconds at high speed. Turn blender to low speed; with blender running, add hot butter to yolk mixture in a very slow steady stream. Turn blender to high speed and process until thick. Combine wine, tarragon, and green onions in a small saucepan; cook over high heat until almost all liquid evaporates. Add to mixture in blender, and process 4 seconds at high speed.
Notes
Associated Recipes
Yield
1 1/3 cups