Bearnaise Sauce

Cooking Instructions

In a small sauce pan heat butter to a bubble, but don’t brown it.

In a blender: add egg yolks,lemon juice, salt and cayenne pepper.

While blending at high speed gradually add the hot butter. That is your basic blender hollandaise sauce.

Now make the béarnaise component – a herby vinaigrette:

To a skillet simmer shallots, tarragon, peppercorns, salt and vinegar.

Cook until the liquid has been reduced by 2/3.

Add this savory mix to the hollandaise and cover and blend on high for about 4 seconds.