Bearnaise Sauce Recipe

NO MORE WHISKING, make it in the BLENDER. Bearnaise sauce elevates the taste of steak, fish, chicken, seafood, vegetable and eggs.


champagne or white wine vinegar, white wine, shallot, tarragon, Kosher salt, ground pepper, egg yolks, unsalted butter

In a small sauce pan, combine the Champagne vinegar, white wine, shallots, tarragon, salt and pepper. Simmer until reduced. Cool. Melt butter.

Place cooled mixture, egg yolks, salt in blender for 60 seconds. While blender is running, slowly pour hot butter through the opening in the blender lid. Add remaining tarragon and blend for a second.

If the sauce is too thick, add a tablespoon of white wine to thin. Keep at room temperature until serving.