Perfect Blender Bearnaise Sauce
A classic Bearnaise sauce, perfect for steak, features vinegar and tarragon in place of lemon, distinguishing it from hollandaise.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Combine vinegar, white wine, shallots, 1 tablespoon chopped tarragon, 1/4 teaspoon salt, and black pepper in a small saucepan. Bring to a boil, then simmer for 5 minutes until reduced, and cool.
-
Transfer the cooled mixture, egg yolks, and 1 teaspoon salt into a blender, then blend for 30 seconds.
-
With the blender running, slowly pour in hot butter. Add the remaining 2 tablespoons tarragon and blend for one second.
-
If needed, add 1 tablespoon white wine to thin the sauce.
Nutritional Info (per serving)
Calories:
198 kcal
Carbohydrate:
1 g
Cholesterol:
123 mg
Fiber:
0 g
Protein:
2 g
Saturated Fat:
12 g
Sodium:
183 mg
Sugar:
0 g
Fat:
20 g
Unsaturated Fat:
0 g