Blender Béarnaise Sauce
- 1 of 3 In a small pot, combine shallot, vinegar, wine, 1 tbsp tarragon, the salt and pepper. Bring to a simmer and cook until reduced by half, about 5 minutes. Melt butter in a separate small pot until steaming. Let both cool for 2 minutes.
- 2 of 3 Transfer liquid to a blender. While running on low, drop in yolks one at a time. Slowly pour in warm butter. Increase speed, blending until well combined.
- 3 of 3 Pour into a bowl and stir in 2 tbsp tarragon. Serve warm with roast.
Servings Per Recipe: 12
Per Serving: 1 g pro., 130 kcal cal., 13 g Fat, total, 55 mg sodium, 2 g carb., 0 g fiber