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Granny's Blender Béarnaise Sauce

1/4 cup white wine vinegar
1/4 cup vermouth
1 tbs minced shallots
11/2 tsp dried tarragon
3 egg yolks
Salt & pepper
1/2 cup butter
Chopped parsley

Combine vinegar, vermouth, shallots and tarragon. Boil to only 2 tbs liquid remain. Strain and set aside.
Place yolks, salt & pepper in blender. Cut butter inti pats and place in small sauce pan. Five mins. before serving
heat butter until frothy. Pour vinegar into blender. turn blender to high for 2 seconds. Pour in butter drop by drop'
do not use milky residue. Turn off blendes and stir in parsley by hand.

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