Title: Blender Bearnaise
Categories: Sauce
Yield: 2 Servings

2	lg	Egg Yolks
1	tb	Lemon Juice
1	ts	Tarragon Vinegar
1	ts	Fresh Tarragon Leaves; OR
1	ts	Dried Tarragon Leaves; Crushed
1	tb	Capers; Drained
3/4	c	Butter; Melted And Kept Hot
2	tb	Parsley; Snipped

Blend the first 5 ingredients in a blender container. With the blender running, slowly, gradually add one third of the butter in a slow steady stream. Turn the blender on high speed and slowly add the remaining butter. Fold in the parsley. Serve with meat, fish or poultry.

Makes 3/4 cup.

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