Dawn NoltAuthorDawn NoltCategory, DifficultyIntermediateRating

Try this flavorful Bearnaise Sauce drizzled onto smoked salmon or asparagus. Or both.

Yields6 Servings

 1 tbsp lemon juice (or white wine vinegar)
 1 tbsp minced shallot
 ¼ tsp salt
 2 Nature's Yoke egg yolks
 ½ cup butter, melted
 1 tsp dried tarragon (use fresh minced tarragon for even better flavor)

1

Place lemon juice or vinegar in blender with shallot and salt. Let sit for several minutes to allow flavors to blend.

2

Add egg yolks and blend.

3

Remove plastic insert from blender top and slowly add melted butter with blender running.

4

Add tarragon and blend for a minute or two, until sauce is frothy. Set aside. (Note: This sauce isn't good after its been refrigerated. You should keep it warm until ready to serve and then discard any remaining sauce.)

Ingredients

 1 tbsp lemon juice (or white wine vinegar)
 1 tbsp minced shallot
 ¼ tsp salt
 2 Nature's Yoke egg yolks
 ½ cup butter, melted
 1 tsp dried tarragon (use fresh minced tarragon for even better flavor)

Directions

1

Place lemon juice or vinegar in blender with shallot and salt. Let sit for several minutes to allow flavors to blend.

2

Add egg yolks and blend.

3

Remove plastic insert from blender top and slowly add melted butter with blender running.

4

Add tarragon and blend for a minute or two, until sauce is frothy. Set aside. (Note: This sauce isn't good after its been refrigerated. You should keep it warm until ready to serve and then discard any remaining sauce.)

Bearnaise sauce