Recipe by BRIDGETCLARK
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
dried minced onion
ground black pepper
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.
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.
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 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.
* Percent Daily Values are based on a 2,000 calorie diet.
Blender Bearnaise Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 119
Pile it into a tomato half, load it into a wrap, or spread it on bread. Chicken salad does it all.
Broccoli salad makes a great side dish or a light main dish on a warm night.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
For perfect Hollandaise sauce, break out the blender!
Make this easy sauce to complement beef tenderloin or other hearty main courses.
This simple brown butter sauce is perfect spooned over white fish.