January 7, 2010 | Condiments, Sauces
I’ve been meaning to post my recipe for blender Bearnaise sauce ever since I posted my whole tenderloin recipe around Christmas. Now purists will tell you the only way to make either Hollandaise or Bearnaise is to whisk vigorously by hand and hope the sauce doesn’t break.Well, my arms get tired doing that and I’ve had only good results doing it in the blender, so I say use the blender! Some recipes also call for dried tarragon, but I prefer using fresh.Bearnaise sauce is a perfect condiment for beef and salmon, but pairs equally well with green vegetables like asparagus or green beans. It’s decadent for sure, but might be just what you want to make for Valentine’s Day dinner this year!
Blender Bearnaise Sauce
1 tablespoon minced shallots
1 tablespoon fresh tarragon, minced
1/2 teaspoon black pepper
1/2 cup white wine vinegar (or champagne)
3 egg yolks
1 1/4 cups butter
salt, to taste
In a small saucepan, heat the shallots, tarragon, pepper and vinegar over medium heat until most of the liquid has evaporated and the shallots have the consistency of wet sand; transfer the shallots to a blender. Add the egg yolks and blend for 10 seconds to incorporate. Melt butter in the microwave until bubbling hot. With blender running, pour hot melted butter into eggs in a slow stream until well incorporated and fluffy. Serve immediately or refrigerate until needed. If refrigerated, let come to room temperature before serving to soften.