Béarnaise Sauce
If you think béarnaise sauce is reserved for fancy restaurant meals, think again! This easy blender version will have you whipping up a rich, flavorful sauce at home that rivals any top-notch restaurant.
Foto: Once Upon a Chef
Ingredients
- 3 tablespoons finely chopped shallots, (from 2 shallots)
- 2 tablespoons finely chopped fresh tarragon leaves, (divided)
- ¼ cup white wine vinegar
- ¼ cup dry white wine
- 12 tablespoons (1½ sticks) unsalted butter
- 3 large egg yolks
- ¼ teaspoon salt
- Freshly ground black pepper
Steps
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In a small saucepan, combine the shallots, 1 tablespoon of the chopped tarragon, the white wine vinegar, and the white wine. Simmer over medium heat until the liquid is reduced to about 1 tablespoon, about 4 minutes. Transfer the mixture to a small bowl and allow to cool slightly.
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To the same saucepan, add the butter. Melt over medium heat until bubbling but not browning. The butter will be poured into a blender; for easier pouring, transfer it to a glass measuring cup.
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In a blender, combine the egg yolks and salt. Blend for about 10 seconds.
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With the blender running on low speed, gradually add the hot melted butter in a thin stream to the egg yolk mixture. Continue blending until the mixture is thickened and smooth. Transfer the sauce to a bowl and stir in the remaining tablespoon of chopped tarragon and the shallot reduction (including the liquid). Taste the sauce and then season with salt and a few grinds of pepper as needed. Serve the sauce or transfer to a bowl for up to 2 hours (see make-ahead notes below).
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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