|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 12g||60%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 1mg||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Bearnaise sauce is a reduction of vinegar and wine that's mixed with shallots and tarragon and then thickened with egg yolks and butter. It's absolutely an exquisite sauce that is perfect for steak, but it's also great with salmon, chicken, and vegetables, too. It's considered a "child" hollandaise sauce, (one of the five French mother sauces), except that the vinegar and tarragon replace the lemon.
And while you could certainly make your bearnaise the traditional way, in a saucepan and then emulsified using a double boiler, it's a lot more work. This simple blender version from Ina Garten works really well without the fuss, in a fraction of the time, and tastes exactly the same?
Gather the ingredients.
Combine vinegar, white wine, shallots, 1 tablespoon chopped tarragon, 1/4 teaspoon salt, and the black pepper in a small saucepan.
Bring to a boil and simmer over medium heat for 5 minutes until mixture is reduced to a few tablespoons. Cool slightly.
Transfer cooled mixture with egg yolks and 1 teaspoon salt into a blender. Blend 30 seconds.
With blender on, slowly pour hot butter through opening in lid. Add remaining 2 tablespoons tarragon leaves and blend for only a second.
If the sauce is too thick, add a tablespoon of white wine to thin.
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.
Bernaise is so good on many different things, including steak, salmon, and chicken. Here are a few suggestions.
it would be positively decadent on top of these salmon patties.
Drizzle it on top of these grilled tarragon chicken breasts.
Use it instead of the compound butter called for in this recipe for grilled strip steak.
How to Store Blender Bearnaise Sauce
- You can also make the sauce up to an hour ahead; just keep it in the blender. Right before serving, add 1 tablespoon of very hot water and blend for a few seconds to reincorporate the ingredients, which may have separated.
- Bernaise does not freeze well. The whole idea behind this sauce is to make it as you need it and use it fresh.