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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Blender Béarnaise Recipe

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This recipe for Blender Béarnaise is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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