Recipe - Blender Bearnaise

2 lg Egg Yolks
1 tablespoon Lemon Juice
1 teaspoon Tarragon Vinegar
1 teaspoon Fresh Tarragon Leaves; OR
1 teaspoon Dried Tarragon Leaves;
Crushed
1 tablespoon Capers; Drained
Three fourths cup Butter; Melted And Kept Hot
2 tablespoon 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 Three fourths cup.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/blend1.zip