Blender Bearnaise Sauce
Serves 8-16

1 tablespoon minced shallots
1 tablespoon fresh tarragon, minced
1/2 teaspoon black pepper
1/2 cup white wine vinegar (or champagne)
3 egg yolks
1 1/4 cups butter
salt, to taste

In a small saucepan, heat the shallots, tarragon, pepper and vinegar over medium heat until most of the liquid has evaporated and the shallots have the consistency of wet sand; transfer the shallots to a blender. Add the egg yolks and blend for 10 seconds to incorporate. Melt butter in the microwave until bubbling hot. With blender running, pour hot melted butter into eggs in a slow stream until well incorporated and fluffy. Serve immediately or refrigerate until needed. If refrigerated, let come to room temperature before serving to soften.