• Home
  • Services/Classes
  • Cookbooks/Writing
  • Italy Tour
  • Travel
  • Sources/Links
  • Contact

Bearnaise Sauce

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
Serves 8-16

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.

Comments

4 Responses | TrackBack URL | Comments Feed

  1. I’ve had to disasterous attempts at making bearnaise. Maybe I’ll give this one a shot next time!

    Reply

  2. Who want’s to whisk your arm off when you can get great results OH so much easier. I’m doing it your way!

    Reply

  3. This certainly seems doable! Thanks for posting. I love fresh tarragon–it’s one of my favorite herbs, and quite an underused one, too!

    Reply

  4. A blender sounds WAY easier. Thanks for the link, Michele.

    Reply

Leave a Reply

About Michele



My Cookbooks

TASTING_COLORADO_FRONTCOVER Taste_of_Washington_FRONTCOVER

Profile in Colorado Homes & Lifestyles

CHL with books 7-2014

Restaurant Reviews

  • populist-bacon-and-eggs
  • perbacco-san-francisco
  • acorn denver saffron risotto with tomatoes basil-1
  • bistro-barbes-tabbouleh-figs-cippolini-onions
  • native foods denver vegan tofu rice bowl-1
  • yaxche playa del carmen 9 flaming drinks
  • guard-and-grace-denver-logo

Ingredient Search

almonds apples arugula Asian asparagus avocado bacon baking balsamic barbecue basil beans bechamel beef beets bison blueberries braising broccoli brunch butter buttermilk cabbage cake carrots cauliflower celeriac celery cheese chicken chickpeas chiles chili chocolate cilantro coconut cookbook cookies Cooking Matters Colorado corn couscous cranberries CSA cucumber curry dips duck eggplant eggs fennel feta cheese figs fish gardens garlic ginger giveaway goat cheese grains greens grilling herbs ice cream Italian kale lamb lasagna leeks leftovers lemon lime meatballs meatloaf Mexican mint Moroccan muffins mushrooms mussels nuts oats olive oil onions orange pancetta parsley peach pears peppers pesto pickles pineapple pine nuts pizza plums pork potatoes prosciutto quinoa ribs rice ricotta roasting rosemary salmon sausage Share Our Strength shrimp soy spaghetti Spanish spices spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar wine yogurt zucchini

Sponsors


DoorToDoorLogo_LARGE1-300x200
Click on the Door to Door Organics logo above to sign up for delivery and receive 10% off your first order!

Help End Hunger

logo-4

Other Stuff

Cooking with Michele

my foodgawker gallery


Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School





Archives