Bearnaise Sauce
Learn how to make homemade Bearnaise sauce in a blender with this easy to follow recipe. Add a touch of fancy to any steak, seafood, fish, or vegetable with this tasty recipe.
Ingredients
For the infused vinegar:
- 6 Tablespoons white wine vinegar
- 1 shallot peeled and thinly sliced
- .25 ounces tarragon about 2 sprigs, finely chop 1 teaspoon and set aside for later.
- ¼ teaspoon black pepper freshly ground
For the Sauce:
- 3 egg yolks
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- 10 Tablespoons unsalted butter or ghee
- 1 teaspoon tarragon leaves can be taken from the .25 ounces above
Instructions
- Chop ½ teaspoon tarragon leaves and set to the side.
- Make a clarified butter by cooking butter on high for 60-90 seconds. Let it cool slightly then pour into another container, leaving the white milk solids on the bottom behind. Skim off any foam on top.
- Bring white wine vinegar, pepper, thinly sliced shallot and tarragon to a boil. Reduce to a gentle simmer then let simmer for about 5 minutes until reduced. Run the mixture through a sieve, pushing the leaves and shallots into the sieve to extract as much flavor as possible. You need about 1 ½ - 2 Tablespoons infused vinegar.
- Place egg yolks, lemon juice, infused vinegar, salt and ½ teaspoon tarragon leaves into a blender and blend until smooth. Keeping the blender on medium/ medium high speed, pour the hot clarified butter in very slowly through the pour spout in the lid. It should take about 1 minute to add all the butter. Blend another 10-15 seconds. If it's too thick to spread easily, add a little water until it reaches the desired consistency. Enjoy!
Video
Notes
- If you let the infused vinegar keep boiling, it will boil off too much liquid and you won't have enough. A very gentle simmer should be used.
- If you don't have time or don't want to clarify the butter, you don't have to, but it is very important to use unsalted butter if you do it this way. Use 8 Tablespoons instead of 10.
- The shallot may be substituted with 1 Tablespoon finely minced yellow onion, if desired. But for the true bearnaise flavor, we recommend a shallot.
- If you use ghee instead of clarified butter, we recommend using 8 Tablespoons instead of 10.
- Make ahead- this doesn't make great leftovers. If you need to make it ahead, we recommend just making the infused vinegar (store at room temperature for up to 2 days) ahead. The rest of the bearnaise sauce only takes about 3 minutes to make, we highly recommend eating it fresh.
Nutrition
Serving: 1scoopCalories: 310kcalCarbohydrates: 3gProtein: 3gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 221mgSodium: 160mgPotassium: 124mgFiber: 0.4gSugar: 1gVitamin A: 1166IUVitamin C: 2mgCalcium: 56mgIron: 1mg
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