Blender Bearnaise Sauce:

• 1 bunch fresh tarragon
• 4 shallots, minced
• 2 T vinegar
• 3/4 cup dry white wine
• 6 egg yolks
• 2 stick butter, melted
• Salt and pepper to taste

Make the bearnaise reduction first. In a small saucepan, combine half of the tarragon, shallots, vinegarand wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.

Blend yolks and bearnaise reduction together. With the blender running, add one third of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Add the remaining half bunch of fresh tarragon, season with salt and pepper and give it one more buzz. Set aside in a warm spot to hold the sauce.

Yield: 8 servings