Blender Bearnaise Sauce
About 1 Cup

Do not make in a lesser quantity than given here, as there is then not enough heat to cook the eggs properly.
Prepare as in the above recipe:
The seasoned wine vinegar mixture
Have ready in your blender the above mixture and:
3 egg yolks
½ teaspoon salt
Heat to the bubbling stage but do not brown:
¾ cup butter
Cove container and turn motor on “High.” After 3 seconds, remove lid and pour the butter over the eggs in a steady stream. By the time the butter is poured in-about 30 seconds-the sauce should be finished. If not, blend on “High” about 5 seconds longer. Serve at once or keep warm by placing blender, container in warm water. This sauce may be frozen and reconstituted over hot water.