Blender Bearnaise Sauce
Elevate your culinary creations with this foolproof Blender Béarnaise Sauce—a modern twist on the classic French condiment that's both decadent and surprisingly simple to make. Infused with the tangy depth of white wine vinegar, dry white wine, and shallots, this silky sauce is brought to life by the aromatic brilliance of fresh tarragon. Using a blender streamlines the emulsification process, ensuring a perfectly smooth, restaurant-worthy finish every time. With just 15 minutes from start to finish, this Béarnaise pairs beautifully with steak, fish, or even steamed vegetables, effortlessly transforming everyday dishes into elegant works of art. Perfect for dinner parties or a touch of gourmet at home, this quick and creamy recipe is one you'll return to again and again!
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Recipe Information
Ingredients
- 2 tablespoons White wine vinegar
- 2 tablespoons Dry white wine
- 1 small (finely chopped) Shallot
- 2 tablespoons (divided) Fresh tarragon
- 3 large Egg yolks
- 10 tablespoons (melted and hot) Unsalted butter
- 0.25 teaspoons (or to taste) Salt
- 1 pinch Cayenne pepper
- 1 teaspoon (optional, to taste) Lemon juice
Instructions
In a small saucepan, combine the white wine vinegar, white wine, chopped shallot, and 1 tablespoon of the fresh tarragon.
Heat the mixture over medium heat until it comes to a simmer. Reduce the liquid to about 2 tablespoons, then strain it into a small bowl, discarding the solids. Let cool for a minute.
In a blender, add the egg yolks and the reduced vinegar-wine mixture. Blend on low speed for 10 seconds to combine.
With the blender running on low, very slowly drizzle in the hot melted butter in a thin, steady stream. This will help to emulsify the sauce and create a silky texture.
Add the salt, cayenne pepper, and an optional squeeze of lemon juice to balance the flavors. Blend briefly to combine.
Stir in the remaining tablespoon of chopped fresh tarragon by hand.
Taste and adjust seasoning if needed, then transfer the sauce to a serving dish. Serve immediately over steak, fish, or steamed vegetables.
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 554 mg | 184% | |
| Sodium | 622 mg | 27% | |
| Total Carbohydrate | 11.5 g | 4% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 4.0 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 124 mg | 10% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 297 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
