Blender Bearnaise

3 egg yolks at room temperature
1 1/2 tablespoons tarragon vinegar
3 tablespoons chopped parsley*
3/4 cup butter or margarine
1 tablespoon hot water
1/2 teaspoon salt
dash of Cayenne pepper
1 teaspoon prepared mustard

Combine egg yolks and vinegar in the blender. In a small pan melt the butter until it bubbles – don't let it get brown. To the egg yolks and vinegar add 1 tablespoon hot water then turn the blender on high speed and immediately pour the hot butter in a steady stream – do this quickly. Add the salt, Cayenne pepper and mustard and mix on high until well blended – about 30 seconds. This makes about 2 cups of sauce.

*If you want more of a tarragon flavor add 1 to 2 teaspoons dried tarragon (crumbled) when you add the parsley.