Blender Bearnaise Sauce Recipe is Today's Delight

Blender Bearnaise Sauce Recipe

Bearnaise Sauce is a perfect savory sauce for steak, fish, seafood, eggs and vegetables.
Course Sauce
Cuisine French
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 322kcal


  • 2 tablespoons Champagne or white wine vinegar (original recipe is ¼ cup)
  • 1/4 cup and 2 tablespoons white wine (original recipe is only 1/4 cup)
  • 2 tablespoons shallots minced
  • 3 tablespoons fresh tarragon leaves chopped
  • 1/2 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 3 extra-large egg yolks
  • 2 sticks (1/2 pound) unsalted butter melted


  • In a small sauce pan make the vinegar reduction, combine the Champagne vinegar, white wine, shallots, 1 tablespoon tarragon leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  • Bring to a boil and simmer over medium heat for about 5 minutes until liquid in mixture is reduced to a tablespoon. Transfer to a small bowl and cool. Once mixture is almost cool, start melting butter.
  • In the same sauce pan, melt butter under medium to low heat. When done, turn off heat and leave butter on the stove to retain its temperature.
  • Place the cooled mixture with the egg yolks and 1/2 teaspoon salt in the blender and blend for 60 seconds. While blender is running, slowly pour thin streams of hot butter through the opening in the blender lid. Add the remaining 2 tablespoons of tarragon leaves and blend only for a second or just manually mix it before pouring sauce in bowl.
  • If the sauce is too thick, add a tablespoon of white wine to thin. Keep at room temperature until serving.



  1. To make the sauce in advance, prepare an hour before serving and let it sit in the blender. Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.
  2. Sauce has salt, use less salt on meat or fish when seasoning.
  3. Stove temperature can vary. When making vinegar reduction, yours might take less or more than 5 minutes to reduce the mixture.
  4. If you prefer a more vinegar taste, use 1/4 cup Champagne or white wine vinegar and use only 1/4 cup white wine. I have tweak the original recipe to my liking.
  5. Chervil or French parsley is another herb used in making Bearnaise sauce but not easily available in the US.
  6. Bearnaise sauce when refrigerated has the consistency of butter. If needing only a few tablespoons, slice it with a knife like butter and placed on top of hot food. It will soften and you can easily spread it. No need to warm it in simmering water, unless if you have time. But why go thru this hassle. Just a suggestion.


Calories: 322kcal | Carbohydrates: 3g | Protein: 3g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 179mg | Sodium: 206mg | Potassium: 143mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1221IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg