Name: Easy Blender Bearnaise Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 1/2 Tablespoons dry white wine; 2 1/2 Tablespoons red wine vinegar; 1 Tablespoon finely minced shallots; 1 teaspoon finely minced tarragon leaves; 1/4 teaspoon white pepper; 1/2 cup unsalted butter* (melted (sizzling hot)); 3 large egg yolks (at room temperature); 1/4 cup finely chopped Italian parsley; 1 teaspoon lemon juice; sea salt (to taste)

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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….

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…..

Gently simmer until all liquid has evaporated. {about 10 minutes} 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:

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…..

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 jars – Immersion/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!!