Perfect Blender Bearnaise Sauce

Written by
Gene Gerrard
Los Angeles food writer and personal chef Gene Gerrard shares his years of cooking experience and expertise by leading cooking demos at culinary expos.
Learn about The Spruce Eats' Editorial Process
Gene Gerrard
Updated 02/05/20
Roast beef with bearnaise sauce and vegetables
Craig van der Lende/Photographer's Choice/Getty Images
  • Total: 10 mins
  • Prep: 5 mins
  • Cook: 5 mins
  • Yield: 10 servings
Nutritional Guidelines (per serving)
209 Calories
21g Fat
1g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 10 servings
Amount per serving
Calories 209
% Daily Value*
Total Fat 21g 27%
Saturated Fat 12g 61%
Cholesterol 139mg 46%
Sodium 69mg 3%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Protein 4g
Calcium 37mg 3%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bearnaise sauce is an exquisite sauce that is perfect for steak. It's virtually the same as hollandaise sauce, 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, why bother when this simple blender version from Ina Garten tastes exactly the same?

Ingredients

  • 1/4 cup white wine vinegar
  • 1/4 cup white wine
  • 2 tablespoons shallots, minced
  • 3 tablespoons fresh tarragon, chopped; divided
  • 1 1/4 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper, or more to taste
  • 3 extra-large egg yolks
  • 2 sticks unsalted butter, melted

Steps to Make It

  1. Gather the ingredients.

  2. Combine the vinegar, white wine, shallots, 1 tablespoon chopped tarragon, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small saucepan.

  3. Bring to a boil and simmer over medium heat for 5 minutes until the mixture is reduced to a few tablespoons. Cool slightly.

  4. Transfer the cooled mixture with the egg yolks and 1 teaspoon salt into a blender. Blend 30 seconds.

  5. 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.

  6. If the sauce is too thick, add a tablespoon of white wine to thin.

  7. Serve immediately and enjoy!

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.

Tip

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