Blender Bearnaise

Recipe Ingredients

2 tablespoons	30ml	Egg yolks (large)
1 tablespoon	15ml	Lemon juice
1 teaspoon	5ml	Tarragon vinegar
1 teaspoon	5ml	Fresh tarragon leaves - or
1 teaspoon	5ml	Dried tarragon leaves - crushed
1 tablespoon	15ml	Capers - drained
3/4 cup	148g / 5.2oz	Butter - melted and kept hot
2 tablespoons	30ml	Parsley - snipped

Recipe Instructions

Blend the first 5 ingredients in a blender container. With the blender running, slowly, gradually add one third of the butter in a slow steady stream.

Turn the blender on high speed and slowly add the remaining butter. Fold in the parsley.

Serve with meat, fish or poultry.

Makes 3/4 cup.

Source:
Cooking Light, Jul/Aug 1994, page 71

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