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Blender Bernaise
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Blender Bernaise

Blender Bernaise

1/4 cup vermouth or white wine - 1/4 cup white wine vinegar - 2 tablespoons shallots, minced - 3 tablespoons fresh tarragon, chopped, divided - Kosher salt and coarsely ground pepper - 3 large egg yolks - 1/2 cup butter, melted

Ingredients

  • Put vermouth (or wine if using), the vinegar, shallots and 1/2 of the tarragon in a small pan and bring to a boil then turn down and let reduce down to 2 or 3 tablespoons
  • Put into a blender, and when cool add the egg yolks and blend on medium speed about 30 seconds
  • Once the yolks have lightened in color, turn the blender down to low and slowly drizzle in melted butter and then turn up speed until everything is mixed and thickened
  • Taste, seasoning to your liking with salt & pepper
  • Serve

Directions

  1. In the microwave on 50% power for about 10 seconds at a time, stirring in between until warm
  2. Or on the stove, stirring a lot over low heat and pulling the pan away from heat every few seconds to keep from overheating
  3. In the top of a double boiler or in a bowl set over a pot of simmering water, stirring often until just warm

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