Easy Bearnaise Sauce

Easy Bearnaise Sauce

Directions:

• 1 tablespoon lemon juice
• 1 tablespoon minced shallot
• aggressive pinch of salt
• pepper (optional)
• 2 egg yolks
• 6 ounces salted butter
• 2 tablespoons minced tarragon (or more to taste)

1. Combine the lemon juice, shallot, salt, and pepper in a 2-cup Pyrex measuring cup or other container with a narrow base.  Let it sit for a few minutes.
2. Add the egg yolks and give it a buzz with the hand blender (if you’re blade doesn’t reach the yolk, use the whisk attachment).
3. Melt the butter in a one-cup measuring cup with a spout or some other container that will allow you to pour the butter in a stream. Make sure it’s piping hot.
4. With the hand blender running, pour the butter into the egg yolks, pumping the blender up and down (or side to side if using whisk) as you do so.  Add half the tarragon and continue to blend.  Stop and fold in the remaining tarragon.

Makes about 1 cup