The best thing to put on your steak is sauce bearnaise.
But then there’s the complex double boiler action, all the wine and shallot reducing to do.
True, you can do it in a blender but, then you have to wash the blender.
Uh oh! No shallots! No fresh tarragon! No wine!
Please do not despair my friends, I have the solution to your problem.
Just, hang the rules!
Hang the Rules Sauce Bearnaise
Tools needed: Hand Blender
2 Egg Yolks (room temp)
2 teaspoons dried Tarragon
Salt & Pepper
1 tablespoon Lemon Juice
1 finely chopped Green Onion
1 & 1/2 sticks of Butter
In a 2 cup measuring cup or other narrow container whisk together the egg yolks, tarragon, salt & pepper, green onion and lemon juice.
Place the butter into a microwave safe container with a spout. (this is important for the drizzling technique of adding the butter)
Melt the butter in the microwave.
Stirring with your hand blender constantly, slowly drizzle the hot butter into the container with the egg/herbs mixture. Use your hand blender to emulsify the sauce.
I found using an up and down motion was the right technique for the narrow container I was using.
Taste for seasoning and serve immediately.
P.S. The above technique is demonstrated by Michael Ruhlman
Kathleen Rear 