[Hugh R]

Ugh, you must be schitting me with that garbage. Bernaise sauce is so easy to make.

1/4 cup chopped fresh tarragon leaves
2 shallots, minced
1/4 cup champagne vinegar
1/4 cup dry white wine
3 egg yolks
1 stick butter, melted
Salt and pepper

Directions

Make the bearnaise reduction first. In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.

Blend yolks and bearnaise reduction together. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Season with salt and pepper and set aside in a warm spot to hold the sauce.


That is a fancy recipe. Try 3 egg yolks 1/4 cup of butter and one tablespoon lemon juice in a metal bowl heated over a one quart sauce stir until thick, dash of cayenne. Salt if you want. Takes five minutes.