Bearnaise Sauce for Steaks

Yield:2 cups

Ingredients

• 2 sticks (1 cup) unsalted butter
• 1/4 cup white wine vinegar
• 2 large egg yolks
• 1 tablespoon chopped fresh tarragon
• 1 shallot, minced
• Salt and freshly ground black pepper

Instructions
In a small saucepan over low heat, melt the butter until bubbling hot. 

In a blender, add the vinegar and egg yolks and blend on high speed for several seconds. 

With the blender still running, remove the center lid of the blender. Pour the hot butter in a thin, steady stream into the whirling egg mixture. Add the tarragon and shallot and continue to blend just for a couple seconds, you want the herbs and shallots to still be in pieces. Add salt and pepper to taste.

Source: Marcela-Valladolid, The Kitchen