Blender Bearnaise Sauce

Total Time:
10 min
Prep:
5 min
Cook:
5 min

Yield:
2 cups
Level:
Easy

Ingredients
  • 2 sticks (1 cup) unsalted butter
  • 1/4 cup white wine vinegar
  • 2 large egg yolks
  • 1 tablespoon chopped fresh tarragon
  • 1 shallot, minced
  • Salt and freshly ground black pepper
Directions
Watch how to make this recipe.
  • In a small saucepan over low heat, melt the butter until bubbling hot. In a blender, add the vinegar and egg yolks and blend on high speed for several seconds. With the blender still running, remove the center lid of the blender. Pour the hot butter in a thin, steady stream into the whirling egg mixture. Add the tarragon and shallot and continue to blend. Add salt and pepper to taste.

Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.


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    This recipe is featured in:

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