There’s nothing more satisfying than beautifully prepared beef that is drizzled with a buttery, creamy Easy Bearnaise Sauce. Not only will this recipe tantalize your taste buds, but will give you a restaurant-worthy sauce that is both delicious and uncomplicated.
Boy did I use to be intimated by the daunting task of making a bearnaise sauce. It seemed I could never get the whisking in of the butter quite right. It would result many times in the most unpredictable and disappointing conclusion. I literally just about gave up on the notion.
And then wonder of all wonders happened. Somewhere I heard that you could make an Easy Bearnaise Sauce in a blender or food processor. What? No more whisking in a double boiler? It’s true! This recipe is simple enough for a novice but brings the feel of an expert.
What is Bearnaise Sauce
Bearnaise sauce is an “offspring” of the beloved hollandaise which is one of the so-called five “mother sauces” in the French world. Both are a luxurious sauce that enhances whatever dish they’re served with. They’re similar in appearance but differ in flavor because of the ingredients.
What are the ingredients of this Easy Bearnaise Sauce?
Acidics. Dry White Wine, Champagne Vinegar, and Lemon Juice. These acids provide a balance to the richness of butter. They’re also added to help keep the egg yolks from curdling.
Shallot. Shallots have a sweet but mild flavor with a hint of garlic which is why they work great in the bearnaise sauce. They’re not overpowering but hang subtly in the background to enhance the overall flavor.
Whole Black Peppercorn. These ebony little creatures release spice notes of intense, fruity pungency into the sauce. It’s quiet in its application, but noticeably missing if left out.
Fresh Tarragon. Tarragon, in my opinion, is what makes this Easy Bernaise Sauce worthy of acclamation. The licorice-like flavor it distributes throughout makes it so profoundly delicious. Leave this out, and you are left with a somewhat bland sauce.
Egg Yolks. The egg yolks are what helps thicken the sauce. Remove your eggs from the refrigerator an hour or two ahead of time and let them come to room temperature.
Clarified Butter. Clarified Butter is butter that contains ONLY butterfat, no milk solids or water as does regular butter. In Sauces, James Peterson says “clarified butter gives a thicker and smoother sauce while whole butter is airier, runnier, and more buttery tasting.” You can use either one but with the understanding that the consistency will be different. Culinaryhill.com has a great link on how to clarify your own butter.
Making Bearnaise Sauce the Easy Way
1. Simmer and reduce the wine, vinegar, shallot, lemon juice, tarragon, and peppercorns.
This is where the distinct flavor of this Easy Bearnaise Sauce originates. Combine these ingredients and bring to a low boil, then turn down the heat and simmer until it is reduced by half. It will take 10-15 minutes. Remove from the heat and strain through a metal sieve. Use a spoon to press out all the liquid. Set aside and let cool.
2. Use a blender to combine the liquid, egg yolks, and extra tarragon.
This is where “easy” begins. No double boiler, no whisking until your arm falls off, and no more failed bearnaise sauce. Enter the magic of the blender. Add the reduction liquid, beaten eggs, and extra tarragon to the blender. Blend for about 30 seconds.
3. Emulsify Melted Butter into the above mixture.
Melt the butter in the microwave for 45-60 seconds until it is hot and bubbling but be careful not to burn. Open the spout or remove the center stopper of the blender. Turn the blender on high and pour the hot butter through the opening in a slow steady stream. The sauce should have the consistency of thin mayo. This process should take about 30 seconds. Blend for another 10 seconds once all the butter is in.
If it is too thin, blend for another few seconds. If it’s too thick, thin it down with a small amount of water.
Note: The heat from the butter is used to cook the egg yolks. But to be fully on the safe side, I recommend using pasteurized eggs. I have instructions on my Aged Eggnog post on how to properly pasteurize eggs. You can also buy pasteurized eggs as well at Whole Foods or Sprouts.
Some ways to serve this Easy Bearnaise Sauce.
- Beef Tenderloin or Prime Rib
- Sizzling Steak fresh off the grill
- Grilled or Pan-Roasted Chicken
- Pork Tenderloin or Pan-Fried Pork chops
- Eggs Benedict
- Quiche or Frittatas
- Steak and Eggs
- Fried or Baked Cod, Mahi Mahi, or any other white fish
- Pan-seared Salmon
- Asparagus, steamed broccoli, roasted cauliflower, roasted new potatoes, etc.
Can this Easy Bearnaise Sauce be reheated?
It’s best to serve Bearnaise Sauce immediately. But if you do have leftovers, it can be refrigerated and then reheated.
Two ways to reheat: 1) Spoon the cold sauce into a double broiler and simmer it over medium heat whisking it continually until the sauce is warm. 2) Add the refrigerated sauce to a microwave-safe bowl. Heat at 50% power in 15-second intervals, making sure to whisk in between intervals. Be careful to not overheat.
Sometimes you just want to take elegance to a new level. This Easy Bearnaise Sauce is the perfect thing to add a lavish touch to pretty much anything. And, literally, I could eat this sauce by the spoonfuls. It’s that delectable. I think you’ll find this to be a fool-proof recipe that you will return to over and over.
Please consider following me on Linger – LingeralittlePrint
Easy Bearnaise Sauce
A buttery, cream sauce that will tantalize your taste buds and give you a restaurant-worthy sauce that is both delicious and uncomplicated.
- Prep Time: 15 minutes
- Cook Time: 1 minute
- Total Time: 16 minutes
- Yield: 8 servings 1x
- Category: Sauces
- Method: Blender
- Cuisine: French
- 1/2 cup dry White Wine
- 4 tablespoon Champagne Vinegar
- 1 tablespoon freshly squeezed Lemon Juice
- 1 large Shallot, chopped
- 1 teaspoon Whole Black Peppercorns
- 4 springs Fresh Tarragon
- 4 Egg Yolks, beaten (preferably pasteurized, see notes below)
- 3 tablespoons Fresh Tarragon Leaves, chopped
- 10 tablespoons Clarified Butter (you can use regular)
- In a small saucepan combine 1/2 cup dry white wine, 4 tablespoons champagne vinegar, 1 tablespoon freshly squeezed lemon juice, 1 large chopped shallot, 1 teaspoon whole black peppercorns, and 4 sprigs fresh tarragon. Bring to a low boil over medium heat, reduce heat and simmer for 10-15 minutes until the liquid is reduced by half.
- Remove from the heat and strain through a metal sieve. Set aside and let cool.
- Add the reduction liquid, 4 beaten egg yolks, and 3 tablespoons chopped fresh tarragon leaves into a blender and blend for 30 seconds.
- Melt 10 tablespoons of clarified butter in the microwave for 45-60 seconds on high until hot and bubbly. Be careful not to burn.
- Turn the blender on high, open the spout or the center stopper, and begin to slowly pour in the melted butter with a steady stream into the blender. This should take about 30 seconds. Blend for another 10 seconds until the sauce is like thin mayo.
- Serve with your favorite beef, fish, egg or vegetable dish.
- If the blended sauce is too thin, blend for a few more seconds. If it’s too thick, thin it down with a small amount of water.
- Note: The heat from the butter is used to cook the egg yolks. But to be fully on the safe side, I recommend using pasteurized eggs. I have instructions on my Aged Eggnog post on how to properly pasteurize eggs. You can also buy pasteurized eggs as well at Whole Foods or Sprouts.
- It’s best to serve Bearnaise Sauce immediately. But if you do have leftovers, it can be refrigerated and then reheated.Two ways to reheat: 1) Spoon the cold sauce into a double broiler and simmer it over medium heat whisking it continually until the sauce is warm. 2) Add the refrigerated sauce to a microwave-safe bowl. Heat at 50% in 15-second intervals, making sure to whisk in between intervals. Be careful to not overheat.
- Serving Size: 2 tablespoons
- Calories: 226
- Sugar: 2 g
- Sodium: 6 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 92 mg
Keywords: easy bearnaise sauce, easy bearnaise sauce recipe, beef sauces, vegetable sauces