I find that some processes in cooking are unnecessarily difficult, when a close to perfect result can be achieved with a lot less sweat and stress and you can leave the ultimate perfection to the experts. One of these processes is the making of a hollandaise or béarnaise sauce. Sure we all like to try to make these sauces in a bowl over a saucepan of simmering water, while whisking vigorously (once), and experience the inevitable failure followed by quick web searches on why it’s split or why it’s too thick or thin, followed by valiant attempts to save what was supposed to be the show stopper of the meal, while the rest of the food is getting cold.

However I try to make everything a little less stressful for myself in the kitchen and this is a great way to take the stress away and still wow your diners with one of the great sauces of the world. Another tip; if nobody is looking I highly recommend leaving a saucepan of water cooling on the stovetop and smear the leftover sauce in a bowl, just in case anyone sticks their head in the kitchen to see how this incredible sauce was made, because they will think it is made by a pro.

DomesticEngineer

Blender Béarnaise Sauce

5 from 1 vote

Making one of the more difficult sauces to make, effortless.

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Prep Time 7 minutes mins

Cook Time 5 minutes mins

Cooling time 6 minutes mins

Total Time 18 minutes mins

Servings: 8

Course: Condiment, Sauce

Cuisine: French

Calories: 251

Ingredients Equipment Method Nutrition

Ingredients

  

1x2x3x?

• 2 tbsp white wine
• 2 tbsp white wine vinegar
• 1 shallot
• 3 sprigs of tarragon (about 3 tbsps when chopped)
• You can use some chervil to substitute some of the tarragon if you happen to have some handy, but just tarragon is fine.
• 4 grinds black pepper (about 1/3 tsp)
• 3 large egg yolks (or 4 medium)
• 250 g butter

Equipment

• Blender
• Small Saucepan
• Microwave proof jug
• Spatula
• Chopping Board
• Knife (sharp)

Method

 

1. Dice the shallot roughly chop half the tarragon (finely chop the rest and set aside)
2. Heat the white wine, white wine vinegar, shallot pepper and the roughly chopped tarragon in a small saucepan over a medium heat until it is simmering.
   
3. Simmer for about three minutes, until the liquid has reduced by half, turn the heat off and let to cool for 6 minutes (or longer if you want)
4. Stain the mixture through a sieve into the blender, pushing down on the solids in the sieve to get as much or the liquid out.
5. Add the yolks to the blender
6. Roughly chop the butter and melt it in the microwave for about 1min 20sec, in bursts, stirring between (e.g, 40 secs, stir, 20 secs, stir, 20 secs).
7. Put the lid on the blender and remove the spouty thing in the middle of the lid, start blending at a medium high speed, slowly pour the hot butter through the hole in the lid until all that is left in the jug is the milky solid stuff, turn blender off.
8. Add the finely chopped tarragon and a pinch of salt and blend on a medium speed for 10 seconds and serve over steak or pretty much any protein that is begging for a sauce.
   

Nutrition

Calories: 251kcalCarbohydrates: 1gProtein: 2gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 140mgSodium: 205mgPotassium: 40mgFiber: 0.1gSugar: 0.3gVitamin A: 894IUVitamin C: 0.5mgCalcium: 22mgIron: 0.4mg

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