This easy Béarnaise sauce is made right in your food processor or blender! It’s creamy, rich and perfect on a sandwich, eggs, or a steak for some fancy flare.
Classic Bearnaise Sauce
I never used to make Bearnaise sauce. Don’t get me wrong, I adore the rich, creamy deliciousness of a good Bearnaise sauce, but it was just so stinkin’ hard to get right! And, by the end, my arm basically felt like it was going to fall off from all the whisking!
Well, that, my friends, is no longer an issue. I found a way to make my favorite Bearnaise sauce in a food processor or blender. That’s right! No more whisking for that perfect Bearnaise! Now that it’s so easy to make, the only problem is not eating it – ALL. THE. TIME. I have no willpower. I want it on everything!
What is Bearnaise?
Bearnaise is a sauce that originated in France in the 1830’s. It’s named for the province of Bearn, but was really created just west of Paris.Traditionally, it is a sauce made of egg yolks and clarified butter emulsified with a white wine, tarragon, and shallot reduction. It is a “child” of the “Mother Sauce” Hollandaise.
Butter wine and eggs are the base of this easy but decadent sauce.
Here’s what you’ll need:
- white wine
- tarragon vinegar
- egg yolk
- black pepper
- garlic salt
- fresh tarragon leaves
- unsalted butter
How to Make Bearnaise Sauce in a Food Processor or Blender
1. Reduce: Combine the wine, vinegar, and shallots on top of a double boiler. Simmer until the mixture is reduced by half and then let the mixture cool.
2. Blend: Once cooled, place the mixture, egg yolks, pepper, garlic salt, and tarragon leaves in a food processor (or blender). Blend for about 10 seconds.
3. Add: Melt the butter in the microwave for 1:15, or until slightly bubbling, but be careful not to burn! Then remove the center stopper from the food processor (or blender) and slowly pour the butter through the opening while the motor is running. This process should take about 30 seconds.
Process for another 10 seconds after all the butter has been added.
4. Serve: The sauce should be the consistency of a thin mayonnaise. If not, blend for another 5 seconds. Serve immediately.
How to Use Bearnaise Sauce
My favorite way to use Bearnaise sauce is on a perfectly grilled and charred steak. It is the best pairing out there. You’ll love it over salmon and chicken, too.
Bearnaise also goes great with eggs – top an omelette with it, drizzle it on top of Eggs Benedict, or smear some on a fried egg sandwich.
You can also drizzle it over your favorite veggies, like asparagus, green beans, or brussel sprouts.
Have you tried dipping your fries in Bearnaise? Life. Changing.
What’s the Difference Between Hollandaise and Bearnaise Sauce?
The major difference between a Hollandaise sauce and a Bearnaise sauce is the flavor. A Bearnaise sauce has kicked the flavor up by adding in tarragon and shallots to a wine reduction. These additions make the sauce more than simply a rich but bland sauce like Hollandaise. Instead, it has a fragrant and savory twist.
The Best Way to Store Bearnaise
It’s best to serve your Bearnaise sauce immediately, but if you have some that needs storing, just put it in a Tupperware and store it in the fridge. Then you can use it like butter on toast. Or reheat it.
To reheat your leftover Bearnaise you’ll need to pull out that double boiler again. Simmer the sauce over medium in your double boiler and add a splash of tarragon vinegar. Give it a few moments to start melting and once it has – Whisk! Whisk! WHISK! As soon as it has returned to normal consistency (runny mayonnaise), remove it from the heat and serve!
- 1/4 cup and 2 tablespoons white wine
- 3 tablespoons tarragon vinegar
- 1 large shallot, about 2 tablespoons worth, minced
- 3 egg yolks
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic salt
- 4 tablespoons fresh tarragon leaves, minced (unless using food processor)
- 3/4 cup unsalted butter
Combine wine, vinegar, and shallot in top of a double boiler. Simmer until reduced by half and then let mixture cool.
Once cooled, place mixture, egg yolks, pepper, garlic salt, and tarragon leaves in food processor (or blender). Blend for about 10 seconds.
Melt butter in microwave for a 1:15, or until slightly bubbling, but be careful not to burn! Then remove the center stopper from the food processor (or blender) and slowly pour the butter through the opening while the motor is running. This process should take about 30 seconds.
Process for another 10 seconds after all the butter has been added. The sauce should be the consistency of a thin mayonnaise. If not, blend for another 5 seconds. Serve immediately.
The heat from the butter is used to cook the egg yolks. So there is no raw egg issues!
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 303Total Fat: 31gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 184mgSodium: 171mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 3g