Silky Béarnaise Sauce: Your Steak's Best Friend!
Béarnaise sauce: master this classic French sauce with our easy blender method. Perfect for steak, eggs, and asparagus, ready in under 20 minutes.
Ingredients
- 1/4 cup white wine
- 2 tablespoons white wine vinegar
- 2 tablespoon minced shallot
- 1/4 teaspoon coarsely ground black pepper
- 1/4 teaspoon salt
- 1 tablespoon fresh tarragon
- 1 tablespoon fresh chervil
- 4 large fresh egg yolks
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into cubes
- 2 teaspoons chopped fresh tarragon
Instructions
- Combine the wine, vinegar, shallots, pepper, salt, and 1 tablespoon of fresh tarragon and chervil in a small saucepan. Simmer until the liquid is reduced by half (about 3 tablespoons liquid). Do not strain. Let it cool completely. Place the cooled mixture in a blender with the egg yolks. Blend until smooth.
- Melt the butter in a small saucepan or microwave until very hot. With the blender on HIGH, gradually pour the hot butter through the blender hole in a steady stream while blending. Blend for 30 seconds until the consistency is like a thin mayonnaise. If it's too thin, continue to blend on HIGH for another 5 seconds before checking again.
- Stir in the remaining 2 teaspoons of chopped fresh tarragon. Serve immediately while warm or place the blender container in a sink or bowl of warm water to keep warm until ready to serve.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.