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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.
Servings: 8 One Serving: 1/4 Cup
Ingredients
- 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
- 1/4 tsp sea salt
- 1/4 tsp freshly ground pepper
- 4 large egg yolks
- 2 sticks (8 oz) butter, melted and hot
Instructions
- In a small saucepan, combine the vinegar, white wine, shallot, half of the tarragon, one-third of the salt, and the 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 the remaining 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 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.
Nutritional Information - Macros
- 241 Calories
- 25 g Fat
- 2 g Protein
- 1 g Total Carbs
- 0 g Fiber
- 1 g Net Carbs