Blender Bearnaise Sauce Recipe - Allrecipes.com
Blender Bearnaise Sauce Recipe
  • READY IN 15 mins

Blender Bearnaise Sauce

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    5 mins
  • READY IN

    15 mins

Directions

  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.
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Footnotes

  • 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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Reviews More Reviews

Jun 18, 2014

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 mixture then hit it with the hot butter.. make sure that blender is on high while adding the hot mixtures so the eggs don't cook. i also use vermouth instead of white wine.

 
Feb 22, 2014

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 beautifully and was easy enough to make, but lacked that richness and depth of flavor that you expect from a béarnaise sauce. Also, it was a little too lemon-y, and I thought it could have used more tarragon. You can buy pasteurized eggs specifically for recipes like this calling for raw egg yolks, and I typically buy them half a dozen at at time (they're more expensive). Not a total disappointment for us because I think this would be good on steamed asparagus, instead of hollandaise, and even on a poached egg. For our tastes, the good is that I'll probably occasionally sub this for hollandaise on some food, but the bad is it didn't work on grilled beef. Sorry Bridgetclarke for a mediocre review.

 

4 Ratings

Apr 25, 2015

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

 
Jan 24, 2015

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 which I was trying to avoid. I did not have tarragon so substituted fresh thyme. Double boiler for about 5-10 minutes and then it thickened up perfectly! I would use this recipe again but using boiler.

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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