Blender Béarnaise and Hollandaise Sauce – from Chuck Dudek

Heat one stick of butter until bubbly but not burning. Put three egg yolks in a blender and turn on a low setting. Pour in hot butter slowly. When it thickens, add a bit of salt and about two tablespoons of tarragon vinegar plus about 1/2 teaspoon of tarragon. Serve over burgers. Don't try to make this with a smaller amount of butter or it won't come out right. Make sure the butter is hot enough or it won't cook the eggs and get thick.

Hollandaise is the same as Béarnaise Sauce except leave out the tarragon and tarragon vinegar. Instead add some freshly squeezed lemon juice (I usually use one lemon's worth). Great over eggs Benedict, vegetables, swordfish, or anything that can benefit from a lemony flavour.