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Source: Fabulous Food Associations

Roasted Red Pepper Bearnaise Sauce
This sauce pairs well with poultry, steak and vegetables.
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Serves: 1 1/2 cups
Prep Time: 15 minutes
Cook Time: 15 minutes
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2 tbsp. butter, softened
1/4 cup shallots, minced
1/4 cup white wine
2 tbsp. white wine vinegar
1 tsp. fresh tarragon, chopped
3 egg yolks
2 tsp. water
1 tsp. lemon juice
6 tbsp. butter, melted and hot
1/2 cup roasted red pepper, chopped
salt and pepper, to taste

In a heavy skillet, melt the 2 tbsp. softened butter over medium heat. Add shallots, white wine, white wine vinegar and tarragon; bring to simmer. Continue to simmer, reducing liquid to 1 tbsp.; set aside.

In a blender, combine egg yolks, water, and lemon juice; blend on high for 1 min. With blender still running, pour hot butter in a slow, steady stream, until mixture thickens. Add reserved shallot and white wine reduction and red pepper; purée until smooth. Return sauce to saucepan and cook over medium-low heat, stirring frequently, for 5 min. Season with salt and pepper and serve immediately.

Store sauce in refrigerator for up to three days. Reheat to serve.

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