BLENDER BEARNAISE SAUCE
Regi Dean's Recipes 08/22/99
Sauces
Nita
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Butter, melted	2/3 cup
Dash of Red Pepper	
Dried Whole Tarragon	1 tsp.
Egg Yolks	3
Lemon Juice	2 TBS.
Minced Shallots	2 tsp.
Pepper	1/4 tsp.
Salt	1/4 tsp.
Tarragon Vinegar	1 TBS.
White Wine	2 TBS.
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Combine egg yolks, lemon juice, salt and red pepper in container of 
electric blender set on high speed and process 3 seconds.

Turn blender to low speed, add butter to yolk mixture in a slow, steady 
stream.  Turn blender to high speed and process until thick.

Combine wine, vinegar, shallots, tarragon and pepper in a small 
saucepan.  Cook over high heat until almost all liquid evaporates.  Add 
to mixture in blendr and process at high speed -- 4 seconds.

Serve over meat, seafood or chicken.
                 YIELD: 3/4 cups