|
In small pan, heat tarragon, vinegar, tarragon, shallots, and wine, and simmer until almost all liquid is absorbed. Blend mixture in blender;
add egg yolks, salt, mustard, Bovril, and Sauce Robert. Blend for 15 seconds. Heat butter until sizzling hot. Immediately pour hot butter in steady stream into running blender. Blend until bearnaise
sauce becomes thick.
|
Share
