Recipe(tried): Bernaise Sauce and Blender Bernaise for Marylin

Bernaise Sauce

1/2 cup white wine vinegar
5 shallots, minced
2 Tbsp minced fresh tarragon
1/2 tsp. white pepper
4 egg yolks
1/2 cup boiling water
1 cup warm clarified butter
salt
1 Tbsp chervil, minced (optional)

Combine vinegar, shallots, 1 Tbsp tarragon, and pepper in saucepan. Bring to boil and cook, stirring constantly until liquid is almost totally evaporated. Remove saucepan from heat and let cool a few minutes. Add egg yolks one at a time, beating constantly with wire whisk; add the water and blend well; Put saucepan over very low heat (or to be on the safe side, over hot water double boiler style) and heat sauce again, beating constantly. When sauce has become creamy, remove from heat and let cool slightly. Add clarified butter gradually, beating gently. The butter must be at the same temperature as the egg mixture. Strain sauce through sieve if desires. Season with salt to taste and remaining tarragon and chervil. Sauce should have consistency of mayonnaise.

Blender Bernaise

2 Tbsp. white wine
1 Tbsp. tarragon vinegar
2 tsp. chopped tarragon
2 tsp. chopped shallots
1/4 tsp. freshly ground black pepper
1/2 cup butter
3 egg yolks
2 Tbsp. lemon juice
1/4 tsp. salt
Pinch of cayenne pepper

Combine wine, vinegar, tarragon, shallots and pepper in a skillet. Bring to a boil and cool rapidly until almost all the liquid diappears. In a small saucepan, heat the butter to bubbling but do not brown. Place egg yolks, lemon juice, salt and cayenne in a blender. Cover and pulse to just blend. Gradually add the hot butter. Add the herb mixture, cover and blend on high speed for 4 seconds.

Remove from blender, and distribute to individual serving dishes if desired. (I put mine in individual custard cups, and chill for an hour. Everyone gets their own serving dish to add atopgood filet mignon (or any steak) and/or steamed artichoke or vegetables.

(This recipe is from Craig Claiborne's "Original New York Times Cookbook")