Title: Blender bearnaise
 Categories: Sauces
      Yield: 2 Servings
 
      2 lg Egg Yolks
      1 tb Lemon Juice
      1 ts Tarragon Vinegar
      1 ts Fresh Tarragon Leaves; OR
      1 ts Dried Tarragon Leaves;
           -Crushed
      1 tb Capers; Drained
    3/4 c  Butter; Melted And Kept Hot
      2 tb Parsley; Snipped
 
  Blend the first 5 ingredients in a blender container.  With the
  blender running, slowly, gradually add one third of the butter in a
  slow steady stream.  Turn the blender on high speed and slowly add
  the remaining butter.  Fold in the parsley.  Serve with meat, fish or
  poultry.
  
  Makes 3/4 cup.