Perfect Blender Bearnaise Sauce

Roast beef with bearnaise sauce and vegetables
Craig van der Lende/Photographer's Choice/Getty Images
  • 10 mins
  • Prep: 5 mins,
  • Cook: 5 mins
  • Yield: Serves 10 (10 portions)
Ratings (16)

Bearnaise sauce is virtually the same as hollandaise except that the vinegar and tarragon replace the lemon. You could certainly make your Bearnaise in a saucepan, but why bother when this version from tastes exactly the same? This exquisite sauce is perfect for steak.

What You'll Need

  • 1/4 cup white wine vinegar
  • 1/4 cup white wine
  • 2 tablespoons shallots (minced)
  • 3 tablespoons tarragon (fresh, chopped)
  • salt to taste (kosher)
  • black pepper to taste
  • 3 extra large egg yolks
  • 2 sticks unsalted butter (melted)

How to Make It

  1. Combine the vinegar, white wine, shallots, 1 tablespoon chopped tarragon, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small saucepan.
  2. Bring to a boil and simmer over medium heat for 5 minutes until the mixture is reduced to a few tablespoons. Cool slightly.
  3. Transfer the cooled mixture with the egg yolks and 1 teaspoon salt into a blender. Blend 30 seconds.
  4. With the blender on, slowly pour the hot butter through the opening in the lid. Add the remaining 2 tablespoons tarragon leaves and blend for only a second.
  1. If the sauce is too thick, add a tablespoon of white wine to thin.
  2. Serve immediately

Note: You can also make the sauce an hour ahead. Keep it in the blender and just before serving, add 1 tablespoons of very hot water and blend a few seconds.

Nutritional Guidelines (per serving)
Calories 209
Total Fat 21 g
Saturated Fat 12 g
Unsaturated Fat 6 g
Cholesterol 139 mg
Sodium 69 mg
Carbohydrates 1 g
Dietary Fiber 0 g
Protein 4 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)