Blender Béarnaise Sauce

This classic, creamy butter-tarragon sauce is fancy, but effortless thanks to this simplified blender preparation. Be sure the butter is hot when you add it to the blender; adequate heat allows the butter to cook the eggs as they blend together.
Serves 8 Serving: 1/4 Cup

Ingredients List

  • 1/4 cup Champagne or white wine vinegar
  • 1/4 cup dry white wine, such as sauvignon blanc or pinot grigio
  • 1 shallot, minced
  • 2 Tbsp chopped fresh tarragon, plus a bit more for garnish
  • sea salt and freshly ground pepper
  • 4 large egg yolks
  • 2 sticks (8 oz) butter, melted and hot
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  • In a small saucepan, combine the vinegar, white wine, shallot, 1 tablespoon of the tarragon, 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil and lower to a simmer over medium heat until the mixture is reduced to a few tablespoons, about 5 minutes. Cool slightly.
  • Transfer the cooled mixture to a blender and add the egg yolks and 1 teaspoon salt. Blend for 30 seconds. With the blender on, slowly pour the hot melted butter through the opening in the lid. Add the remaining tarragon leaves and pulse for a few times.
  • If the sauce is too thick, add a tablespoon of water to thin. Garnish with a little chopped tarragon and serve immediately.


RecipeEric Lundy

PhotographyErin Ng


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