Bearnaise Sauce

Yield: 1 cup

Categories:  Sauces

Ingredients

3 egg yolks
1 Tbs. lemon juice
1/2 tsp salt
2 drops hot sauce
1/2 cup butter, melted
1 Tbs minced onion
1 tsp tarragon
1/2 tsp chervil
2Tbs white wine

Directions

Pasteurize eggs by putting them in 140 degree water for 5 minutes.

Mix all ingredients in blender except butter. While mixing in blender on low speed, slowly pour in butter.

Refrigerate if not using immediately.