Ingredients for Blender Bearnaise Sauce
- White Wine
- Tarragon Vinegar
- Shallots
- White Pepper
- Tarragon Leaves
- Chervil
- Fresh Parsley
- 3 large egg yolks
- ½ teaspoon salt (plus a pinch for the wine reduction)
- Real Butter
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How to Make Blender Bearnaise Sauce
- In a small saucepan, combine ½ cup dry white wine, 2 tablespoons white wine vinegar, 1 tablespoon chopped fresh tarragon, 1 tablespoon chopped fresh parsley, and a small pinch of salt.
- Bring to a simmer over medium heat and cook until the liquid is reduced by half, about 5-7 minutes. The mixture will become very concentrated.
- Remove from heat and let cool completely.
- While the wine reduction cools, prepare the blender. Add 3 large egg yolks and ½ teaspoon of salt to the blender.
- Briefly pulse the egg yolks and salt in the blender until combined (about 5 seconds).
- In a separate saucepan, melt 1 cup (2 sticks) of unsalted butter over low heat until melted and just beginning to bubble. Do not brown the butter.
- Remove the center cap from the blender lid. With the blender running on high speed, slowly pour the hot melted butter through the opening in a steady stream (about 30 seconds).
- If the sauce is not emulsified (thick and creamy), blend on high for another 5 seconds.
- Serve immediately over your favorite dish. For best results, serve warm.
Nutrition Information (Approximate per serving)
Sodium
90 g
Sugar
3g
Fat
459g
Carbs
2g
