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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 16 |
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I adapted this recipe from one passed down in my family. It starts as a typical blender Bearnaise sauce, but it is chilled into a fantastic sandwich spread for roast beef and egg sandwiches. The sauce will last one week in the fridge. Ingredients:
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 white wine |
3 egg yolks |
3 tablespoons lemon juice |
1 pinch cayenne pepper |
Directions:
1. In a small sauce pan combine tarragon, onion, pepper, salt, vinegar and white 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.
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