{about 10 minutes} Set aside to cool….. salt to taste (kosher). Melt butter in a saucepan … Pour into a spouted measuring cup….. 2 sticks unsalted butter (melted).

3 tablespoons tarragon (fresh, chopped).

2 tablespoons shallots (minced). 3 extra large egg yolks. Ingredients 1/4 cup white wine vinegar.

Blend about 5 seconds. Combine wine, vinegar, and herbs in the top of a double boiler. DIRECTIONS. 1/4 cup white wine.

black pepper to taste. Melt butter over low heat, or in the microwave until sizzling hot.

Cook until reduced by half. Mixture will be very concentrated; COOL. How to make easy blender Bearnaise sauce: Combine the wine, vinegar, tarragon, shallot, and pepper in a small sauce pan….. Gently simmer until all liquid has evaporated. Have ready in your blender; above mixture, 3 egg yolks and salt.