Blender Bearnaise Sauce

Blender Bearnaise Sauce

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"Bearnaise sauce is delicious, but can be difficult to make over a stove because it breaks (much like hollandaise). Here is a fool-proof recipe that will surely impress your dinner guests! Keeps for 1 week in the refrigerator."
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15 m servings 127 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 127 kcal
  • 6%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 0.9g
  • < 1%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 231 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Combine wine, vinegar, tarragon, onion, and black pepper in a skillet; bring to a boil and cook until almost all the liquid is evaporated, 2 to 3 minutes.
  2. Place butter in a microwave-safe bowl and heat in microwave until fully melted, 30 seconds to 1 minute.
  3. Place tarragon mixture, egg yolks, lemon juice, salt, and cayenne pepper in a blender; pulse until combined, 5 to 10 seconds. Remove the small hole cover from lid; stream butter into egg mixture while blender is running until sauce is completely blended and smooth.


  • Nutrition:
  • This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article, Making Your Eggs Safe.


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hands down better than any sauce you can throw on a steak...KEY to Bearnaise sauce is letting the egg yolks come to room temp before throwing them in the blender.. Temper the eggs with the wine ...

I wanted a béarnaise sauce to serve with grilled sirloin for this evening's dinner, but this didn't work out well with steak, the flavor profile just wasn't right. It certainly thickened up bea...

The easiest Bernaise I've ever made! I've done the double boiler route in the past and the sauce breaks 4 out of 5 times. This method lead to a perfect sauce every time.

Very impressed! The more times I make this recipe the better it seems to be!

The flavor is pretty fantastic! I really did like the lemony flavor but those that do not, use less lemon. I rated this 4 stars only because it was way to runny and I had to use a double boiler ...

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