Granny's
Blender Béarnaise Sauce
1/4 cup white wine vinegar
1/4 cup vermouth
1 tbs minced shallots
11/2 tsp dried tarragon
3 egg yolks
Salt & pepper
1/2 cup butter
Chopped parsley
Combine vinegar, vermouth, shallots and tarragon. Boil to only 2 tbs liquid
remain. Strain and set aside.
Place yolks, salt & pepper in blender. Cut butter inti pats and place in
small sauce pan. Five mins. before serving
heat butter until frothy. Pour vinegar into blender. turn blender to high for 2
seconds. Pour in butter drop by drop'
do not use milky residue. Turn off blendes and stir in parsley by hand.
The
happiest excitement in life is to be convinced that one is fighting for all one
is worth on behalf of some clearly seen and deeply felt good.