Foolproof Blender Béarnaise Sauce

A close-up view of a glass gravy boat filled with Blender Béarnaise Sauce next to a platter of pan-seared asparagus.

Foolproof Blender Béarnaise Sauce

Course: French sauce

Cuisine: French

Prep Time: 5

Cook Time: 8

Total Time: 13

Servings:

Calories: 237kcal

Author: Kris Longwell

This luxurious, herb-infused sauce is a foolproof take on the French classic, utilizing a blender to achieve a perfectly stable, velvety emulsion in just 10 minutes. With its bright notes of tarragon and shallots, it is the ultimate decadent topping for roasted asparagus, grilled steak, or festive holiday brunch dishes.

Print Recipe

Equipment

small saucepan
Blender

Ingredients

¼ cup Champagne vinegar or white wine vinegar or tarragon vinegar
2 tablespoon white wine dry
1 shallot finely chopped
2 tablespoon tarragon fresh, roughly chopped, plus more for garnish
½ teaspoon black pepper freshly ground
1 cup unsalted butter 2 sticks
3 egg yolks room temperature
¼ teaspoon Kosher salt
1 teaspoon fresh lemon juice usually from 1 half of a lemon

Instructions

In a small saucepan, combine the vinegar, wine, shallots, tarragon, and black pepper. Bring to a simmer and cook until reduced by about half, usually about 3 to 5 minutes.
¼ cup Champagne vinegar, 2 tablespoon white wine, 1 shallot, 2 tablespoon tarragon, ½ teaspoon black pepper
Strain the reduction through a fine-mesh sieve into a small heatproof bowl. Press on the shallots and herbs to release all the concentrated flavor. Set aside.
Melt the butter in a medium saucepan.
1 cup unsalted butter
In your blender, add the egg yolks (room temp), shallot reduction, and salt. Pulse 2 or 3 times to combine.
3 egg yolks, ¼ teaspoon Kosher salt
When the butter is bubbling and very hot, turn your blender to a low setting, remove the center cap from the lid, and carefully pour the hot butter in a slow, steady stream. The sauce will thicken quickly to a pale-yellow cream.
Pour the sauce into a bowl and stir in the lemon juice and another tablespoon of tarragon. Serve at once.
1 teaspoon fresh lemon juice

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Temperature Matters: Ensure your butter is bubbling and very hot (approximately 200°F) before pouring it into the blender; this high heat is what "cooks" the egg yolks and creates a thick, stable emulsion.
Fixing a Broken Sauce: If the sauce separates or looks oily, whisk 1 teaspoon of boiling water into a clean bowl, then slowly whisk in the broken sauce one spoonful at a time until it becomes smooth and creamy again.
Storage & Keeping Warm: This sauce is best served immediately. To keep it warm for up to an hour, store it in a pre-warmed thermos or leave it in the blender jar in a warm spot in your kitchen.
Reheating: Avoid the microwave at all costs, as it will scramble the eggs. If you must reheat, use a very gentle double boiler on the lowest possible heat, whisking constantly.
Serving Suggestion: While this is the perfect partner for my Pan-Roasted Asparagus, it is also incredible served over grilled steak, poached salmon, or as a decadent topping for Eggs Benedict.

Nutrition