Bearnaise Spread

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 16
• 1/2 cup butter
• 2 tablespoons tarragon, dried
• 1/4 cup finely chopped onion
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 2 tablespoons tarragon vinegar
• 1/4 cup dry wine
• 3 egg yolks
• 3 tablespoons lemon juice
• 1 pinch cayenne pepper

Recipe

• 1 in a small sauce pan combine tarragon, onion, pepper, salt, vinegar and wine.
• 2 cook over medium heat until all of the liquid has evaporated (the more liquid that evaporates, the thicker your sauce will be).
• 3 while the sauce is cooking, put the egg yolks, lemon juice and cayenne pepper in the jar of a blender; blend for thirty seconds.
• 4 when the liquid has evaporated add the butter.
• 5 once the butter has completely melted and come to a boil, remove from the heat.
• 6 turn the blender on low and very slowly add the butter mixture to the egg mixture.
• 7 if the butter seems to be separating or coming to the top of the blender mix; stop the blender and stir with a spoon.
• 8 once all of the butter mix has been added to the blender and the mixture is well blended, pour the sauce into a small container and refrigerate.
• 9 when it is cold you can spread it on anything you want.