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Easy Blender Bearnaise Sauce

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This Easy Blender Béarnaise Sauce has all the flavors of the classic French sauce, with simplified preparation techniques that anyone can master! Béarnaise Sauce made of clarified butter emulsified in egg yolks, wine, vinegar and flavored with herbs. It is one of the five French mother sauces, along with Hollandaise, Béchamel, Espagnole, Velouté, and Tomate….

Easy Blender Bernaise Sauce is perfect on steak and seafood | cookingwithcurls.com

I mastered Easy Blender Mayonnaise, which gave me the courage to tackle Easy Blender Hollandaise to top my Classic Eggs Benedict…C’est magnifique!

Why was this Easy Blender Béarnaise Sauce was next on my list? Because it is a traditional sauce for steak, but more on that in a minute. 😉

How to make easy blender Bearnaise sauce:

Combine the wine, vinegar, tarragon, shallot, and pepper in a small sauce pan…..

Easy Blender Bearnaise Sauce reduce cookingwithcurls.com

Gently simmer until all liquid has evaporated. {about 10 minutes} Set aside to cool…..

Easy Blender Bearnaise Sauce reduced cookingwithcurls.com

Melt butter over low heat, or in the microwave until sizzling hot. Pour into a spouted measuring cup…..

Easy Blender Bearnaise Sauce butter cookingwithcurls.com

Place the shallot mixture in the bottom of a narrow glass container. Add the egg yolks and lemon juice to the mixture…..

Easy Blender Bearnaise Sauce eggs cookingwithcurls.com

Place the immersion blender on the bottom of the container and blend to combine the egg yolks with the mixture. Very slowly pour the melted butter down the side of the container while blending to thoroughly combine. Mixture will start to thicken, and will be bubbly…..

Easy Blender Bearnaise Sauce blend cookingwithcurls.com

Stir in the parsley and add salt if needed…..

Step-by-step photos make this Easy Blender Bearnaise Sauce relatively simple to prepare, no matter what your cooking skills may be | cookingwithcurls.com

Store unused sauce in the refrigerator for up to 3 days. Carefully reheat in the microwave before serving.

Notes:

  • This Easy Blender Béarnaise Sauce is quite bubbly when it is first blended. Let it sit for a few minutes, then slowly stir to remove the bubbles.
  • Using room temperature eggs reduces the chance of the sizzling hot butter cooking cold eggs when they are combined.
  • White wine vinegar can be used in place of the red wine vinegar.
  • If using dried tarragon, start with 1/2 a teaspoon and increase the amount until you reach the desired flavor.
  • The French use a combination of tarragon and chevril, but chevril is not always easy to find…especially fresh.
  • I purchase mini bottles of wine to use in recipes, so I do not have to waste an entire bottle.
  • I would assume that this sauce could be made in a regular blender, but I did not try it. I had better luck making my Blender Hollandaise with the immersion blender, so I tried this way first.

While I was researching Hollandaise Sauce, I came across a recipe for Steak Oscar….and I knew that I had to try it. But when I started looking up the recipes for Steak Oscar, they all called for Béarnaise Sauce! It can’t be that hard, right? Nope, it sure wasn’t and my Steak Oscar turned out amazing…..

Steak Oscar is the ultimate special ocassion or Date Night meal | cookingwithcurls.com

Talk about the perfect special occasion meal!! The vinegar cuts the richness of the egg yolks and butter, while the tarragon adds a slight sweetness in the background that blends perfectly with the shallots. The French definitely know their sauces. 😉

products used to create this recipe: contains affiliate links

Wide-mouth jarsImmersion/Hand Blender – Measuring cup…but mine is 50th Anniversary, not 100th, LOL

Have you tried Béarnaise Sauce before? Have you even heard of it before? 😉

Enjoy!!

Easy Blender Bernaise Sauce is perfect on steak and seafood | cookingwithcurls.com

Easy Blender Bearnaise Sauce

This Easy Blender Bearnaise Sauce has all the flavors of the classic French sauce, with simplified preparation techniques that anyone can master!
3.95 from 19 votes
Print Rate
Course: Condiment
Cuisine: French
Keyword: eggs, sauce, condiment, easy, blender, recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8 Servings
Calories: 130kcal
Author: Lisa Johnson

Ingredients

  • 2 ½ Tablespoons dry white wine
  • 2 ½ Tablespoons red wine vinegar
  • 1 Tablespoon finely minced shallots
  • 1 teaspoon finely minced tarragon leaves
  • ¼ teaspoon white pepper
  • ½ cup unsalted butter* melted (sizzling hot)
  • 3 large egg yolks at room temperature
  • ¼ cup finely chopped Italian parsley
  • 1 teaspoon lemon juice
  • sea salt to taste

Instructions

  • Combine the wine, vinegar, tarragon, shallot, and pepper in a small sauce pan. Gently simmer until all liquid has evaporated. Set aside to cool.
  • Melt butter over low heat, or in the microwave until sizzling hot. Pour into a spouted measuring cup.
  • Place the shallot mixture in the bottom of a narrow glass container.
  • Add the egg yolks and lemon juice to the mixture.
  • Place the immersion blender on the bottom of the container and blend to combine the egg yolks with the mixture.
  • Very slowly pour the melted butter down the side of the container while blending to thoroughly combine. Mixture will start to thicken, and will be bubbly.
  • Stir in the parsley and add salt if needed.
  • Store unused sauce in the refrigerator for up to 3 days. Carefully reheat in the microwave before serving.

Notes

  • Use clarified butter or ghee for paleo
  • This recipe makes approximately 1 cup of sauce.

Nutrition

Calories: 130kcal | Protein: 1g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 103mg | Sodium: 6mg | Potassium: 25mg | Vitamin A: 620IU | Vitamin C: 2.9mg | Calcium: 18mg | Iron: 0.4mg

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5 Comments

  1. A regular blender can be used in place of an immersion blender.

    I did not have wine so I used all champagne vinegar instead of wine & vinegar. It tasted great.

  2. Not to be picky but Bearnaise sauce is not in fact one of the mother sauces, it’s a child of Hollandaise. That being said you immediately listed the 5 mother sauces.

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