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Easy Bearnaise Sauce

A bowl of homemade bearnaise sauce with sliced beef tenderloin around the bowl.
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5 from 3 reviews

A buttery, cream sauce that will tantalize your taste buds and give you a  restaurant-worthy sauce that is both delicious and uncomplicated.

Ingredients

Scale
  • 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)

Instructions

  • 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.
  • ENJOY!

Notes

  • 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.

Nutrition

Find it online: https://lingeralittle.com/easy-bearnaise-sauce-in-a-blender/