Easy Blender Béarnaise Sauce (Printer-Friendly)
Silky Béarnaise, packed with tarragon and shallots, comes together fast in a blender for delicious results every time.
# What You’ll Need to Cook:
→ Béarnaise Sauce Base
01 -
170 grams unsalted butter, melted and hot
02 -
60 milliliters dry white wine (Chardonnay, Sauvignon Blanc, or Pinot Gris)
03 -
2 tablespoons tarragon vinegar (or white wine vinegar as alternative)
04 -
2 small shallots, finely minced
05 -
3 large egg yolks, room temperature, preferably pasteurized
06 -
2 tablespoons fresh tarragon leaves
07 -
Salt, to taste
08 -
Freshly ground black pepper, to taste
# Steps to Prepare:
01 -
Combine dry white wine, tarragon vinegar, and minced shallots in a small saucepan. Bring to a gentle simmer over medium heat and reduce by half. Remove from heat and cool slightly.
02 -
Add egg yolks, tarragon leaves, a pinch of salt, and cooled reduction to a blender or food processor. Blend until the mixture is smooth and lightly frothy.
03 -
With the machine running, slowly drizzle in the hot melted butter in a thin, steady stream, blending until the sauce becomes thick and creamy.
04 -
Taste and adjust seasoning with additional salt and freshly ground black pepper. Pulse briefly to combine. If desired, stir in extra chopped fresh tarragon for color.
05 -
Transfer sauce to a serving vessel. Serve hot over steak, eggs, seafood, or vegetables. Use immediately for best texture.
# Extra Cooking Tips:
01 -
For optimal consistency and flavor, always use fresh tarragon and room temperature egg yolks. Use a blender or food processor to ensure a silky, stable emulsion in minutes.