Recipe courtesy of Marcela Valladolid

Blender Bearnaise Sauce

Name: Blender Bearnaise Sauce
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 2 cups
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

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Level: Easy

Total: 10 min
Active: 10 min

Yield: 2 cups

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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

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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.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.