Serves: 3
Total Calories: 299

2 eggs yolk
2 teaspoons white wine vinegar
1/2 cup butter or margarine, melted to bubbling
1 tablespoon water hot tap
1/2 teaspoon tarragon dried crushed leaves
1/2 teaspoon Dijon style mustard
1/8 teaspoon sugar
dash salt

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.

Nutritional Facts:

Serves: 3
Total Calories: 299
Calories from Fat: 284

More Recipes from the Best Brunches Cookbook:
Apricot Ham Glaze
Blender Béarnaise Sauce
Blender Hollandaise Sauce
Peach Nectar Sauce For Fruit
Rich Blueberry Topping
Sausage Gravy
Strawberry Sauce