BLENDER BéARNAISE SAUCE
Number Of Ingredients 8
Steps:
- At least 10 minutes or up to 2 days before serving: Place egg yolks and vinegar in a blender container. Cover and blend until smooth.With motor running, slowly add hot butter in a thin, steady stream (mixture thickens as butter is added). Scrape sides as needed and add water to thin while continuing to blend. Add tarragon, mustard, sugar and salt. Cover and blend until sauce is smooth. If making ahead, transfer to a bowl. Place plastic wrap directly on surface and refrigerate up to 2 days.To reheat, place Bearnaise in the top of a double boiler or in a bowl that fits snugly over a saucepan. Water in bottom pan should be hot, not boiling. Whisk sauce until heated. If sauce needs thinning, whisk in additional water, 1 teaspoon at a time.Serve hot over Easy Oven Omelet Basic French Omelet salmon steaks, broiled chicken breasts or food of your choice.Note: If reheating sauce in a microwave oven, use low setting to prevent curdling.
Nutrition Facts : Nutritional Facts Serves
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