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Blender Béarnaise Recipe

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This recipe for Blender Béarnaise, by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat (Mealing) Setzer
Added: Monday, January 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
6 green onions or shallots, chopped
¼ cup wine vinegar
4 egg yolks
2 teaspoons dried tarragon
¼ teaspoons each salt and dry mustard
Dash of Tabasco
1 cup ( 2 sticks) melted butter

Directions:
Directions:
Cook onions in wine vinegar until liquid is absorbed and onion is tender. (It will have a unique smell!)
Put in electric blender with egg yolks, dried tarragon, salt, mustard and Tabasco. Blend for 5 seconds. Melt the butter until it begins to bubble. With blender running, GRADUALLY add hot melted butter. (If blender cover has no small center opening, cover container with heavy foil, make a hole and insert a funnel. The sauce will fly out at first.) It will thicken at once. If it becomes too thick, it may be thinned by adding a small amount of hot water. Serve warm. This keeps well in the refrigerator. Warm slowly to serve.

Number Of Servings:
Number Of Servings:
about 3 cups
Personal Notes:
Personal Notes:
This is a fool proof way to prepare Béarnaise. It is the one sauce that my family has to have with Fondue. It's good on many other things, even "Eggs Benedict".

 

 

 

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