Facebook for Wordpress" data-cli-script-type="" data-cli-block="true" data-cli-block-if-ccpa-optout="false" data-cli-element-position="head">fbq('init', '1931327817124714', {}, { "agent": "wordpress-5.5.3-2.2.1" });


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
Add to my Shopping List


  • 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


Your email address will not be published. Required fields are marked *

Your Rating


Not on our mailing list?
Sign up and get 3 Easy, Gourmet Keto-Mojo Dinner Recipes!

At Keto-Mojo, we believe in sharing—sharing important keto community news, science and studies, great keto recipes, products we love, and profiles of people that inspire us.

Join our community now and get 3 exclusive recipes not found on our website.

Show Buttons
Hide Buttons