Béarnaise Sauce with Tarragon

¼ cup               Mediterranean Jewel Tarragon and Peppercorn Vinegar

1 tbsp               green onion

1 tsp                 dried tarragon

½ cup               butter

3                       egg yolks

 Salt and pepper to taste

1.      Boil Mediterranean Jewel Tarragon and Peppercorn Vinegar, onions and tarragon in small pan. Reduce to one tablespoon.

2.      Heat butter in microwave until hot.

3.      Beat egg yolks in blender. Add vinegar mixture and salt and pepper and blend. Slowly pour butter into blender and blend. Sauce will gradually thicken.

Serve with filet mignon, steak or salmon.

Recipe compliments of Epicurean Foods