Blender Béarnaise Sauce

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This recipe is so simple and will produce the most amazing tasting Béarnaise Sauce you’ve ever made at home. What is so amazing about this recipe is there’s no fancy techniques required. No water baths required, or any sophisticated cooking techniques. No, all you need to do is pop the ingredients into a Blender! This delicious Blender Béarnaise Sauce will guarantee the most luscious, creamy, and tasty Béarnaise Sauce every time

So, what exactly is Béarnaise Sauce?

For those who have never tried this wonderful Sauce before, you’re in for a treat! It is a classic French Sauce that primarily consists of Butter and Egg Yolks. The Sauce is luscious and creamy, and has a rich, powerful flavor that pairs great with Steak. It’s a very common sauce to see at Steakhouses and is always one of my mandatory sauces when getting a Steak (I say that because I usually order 3 – 4 different sauces at once!)

The base for a Béarnaise sauce is the same as a classic Hollandaise Sauce (LINK). The Egg Yolks are combined with a load of melted Butter and when whisked together they will emulsify (fancy cooking term meaning combining)

What is the difference between Hollandaise and Béarnaise Sauce?

The main difference between the two is that a Béarnaise Sauce essentially has a few more ingredients added to it. For a Hollandaise it is essentially done once you’ve combined the Eggs and Melted Butter together, along with a little bit of Lemon Juice

A Béarnaise Sauce takes the flavors to another level, primarily with the addition of Tarragon. Tarragon is a wonderful herb that has a slight anise flavor. It’s not overpowering, but the flavor is unique and will completely transform the taste and smell of the Sauce. Tarragon is what gives Béarnaise Sauce its unique flavor

The other major addition to a Béarnaise sauce is Shallots and Vinegar. Shallots are a staple in classic French sauces, so are more than welcome in our Blender Béarnaise Sauce dish. The Vinegar adds even more acidity to the sauce (remember, we’ve also added Lemon Juice) and helps add a more rounded flavor to the sauce. It’s such a rich sauce, given all the Butter that’s in there, so having a bit of Vinegar really helps to balance the sauce out

An optional addition to the sauce is the inclusion of White Wine. A classic French pairing with any dish! You can add a dash of White Wine to the Sauce along with the Vinegar. However, we’re keeping our recipe super-simple and excluding it. Less ingredients is always a good thing in cooking, and the sauce comes out amazing without it. More Wine for you to drink too!

How to make our Blender Béarnaise Sauce recipe

I’ve mentioned earlier how easy this recipe is, and I’m going to do it again. This sauce is so easy! For a sauce that is considered quite technical in the culinary arts, it’s shockingly simple to produce in the Blender

The first thing you’ll need to source is Butter and Egg Yolks, the heart of the Sauce. We use 140g / 5 oz. of Unsalted Butter and 4 Egg Yolks for this recipe. The Butter needs to be melted, so place it in a microwave safe container and cut it up into chunks

Separate the Egg Yolks from the Whites. The best technique to do this is to crack the Egg in half and have the Yolk pool into one half. Then, carefully scoop the Yolk into the other half of the shell, using just the shell to guide it. Do this a few times and more and more of the Egg White will drop off (do this over the sink!). eventually you’ll be left with just the Yolks. Throw them straight into the Blender as you prepare the rest of the ingredients

The added step which separates Béarnaise Sauce from Hollandaise

This step is easy, but it’s what makes it Béarnaise Sauce. In a medium saucepan, heat up about 1 tbsp. of finely chopped Shallots along with White Vinegar and some fresh, chopped Tarragon. You can also add a little White Wine if you like

Cook down the Shallots until the liquid almost entirely disappears, which will take less than 2 minutes. Once this is done, allow the Shallots to cool before adding them to the Blender. This is how those additional ingredients are incorporated into the sauce. They bring a fresh bright and subtle anise flavors to the sauce

Melt your Butter and then it’s blending time!

Cut the Butter up into cubes and place them into a microwave safe container and nuke it for 30 seconds to melt all that delicious Butter. You can also simply melt it in a separate Saucepan if you like. The key is to have melty, warm Butter to emulsify into the Eggs

While the Butter is melting, add the Lemon Juice and Salt to the blender along with the remainder of the ingredients. Give it a blend on high for 30 seconds to get all those ingredients combined. Once the Butter’s warm, keep blending and slowly pour the Butter into the mixture. Do this slowly to allow time for the Butter to fully incorporate into the Egg mixture

After the Butter has been added, blend for a further 20 seconds or so and then you’re done. You have now produced an amazing Blender Béarnaise Sauce!

The consistency of Béarnaise Sauce will change as the Butter cools

What you will notice is that the sauce may immediately seem a little too thin and runny. This isn’t the case at all! The sauce is simply that runny because the Butter is still completely melted. If you Pour the Butter into a serving bowl and leave it for a few minutes you’ll notice it will begin to thicken

To me, the sweet spot for serving a Béarnaise Sauce is about 5 minutes after it’s been made. It’ll thicken up to the most beautiful, velvety texture that will coat a dish like Steak like it’s a good quality Dijon Mustard

You can also reheat the Sauce if it gets too cool. The consistency will stay thick, so reheating is a great option and allows you to prepare the sauce in advance. Reheating the sauce is easy, simply add it to a saucepan over very low heat and stir constantly until it’s warm

You do need to keep a very close eye on it while re-heating. There is a big risk that if the sauce heats up too much that it will begin to turn into Scrambled Eggs! To avoid this, keep a close eye on the sauce while stirring constantly. Once it’s smooth and warm, immediately take it out of the pan

The residual heat will keep it cooking for a little bit, so always good to take the sauce off the heat before it gets too hot to avoid the sauce scrambling. You can keep the sauce in the refrigerator for 48 hours after you’ve made it. However, you’ll likely find that it won’t stick around that long. It tastes too darn good!

Blender Béarnaise Sauce Recipe

Ingredients

• 4 Egg Yolks
• 140g / 5 oz. Unsalted Butter
• 1 tbsp. White Vinegar
• 1 tbsp. Diced Shallot
• 1 tbsp. Lemon Juice
• 1 tbsp. Tarragon, finely diced
• ½ tsp. Salt
• Optional: 1 tbsp. White Wine
  
  

Instructions

1. Place a medium sized Saucepan over medium heat on the stovetop. Add the Shallots, White Vinegar and Half the Tarragon (+ optional White Wine). Cook until the Liquid has almost entirely dissolved. Remove Shallots and allow to cool
2. Once the Shallots have cooled, place them in the Blender along with the Egg Yolks, Lemon Juice, the remaining Tarragon, and Salt
3. Cut the Butter into cubes and place into a large microwave safe container. Microwave for 30 seconds to Melt (you can also melt it in a separate Saucepan)
4. Blitz the Ingredients in the Blender for 30 seconds on high. Then, slowly pour the Melted Butter into the Blender while it continues to run. Blend for a further 30 seconds
   
   

Recipe Notes

• The sauce will be immediately ready. It will appear quite light and runny at first. This is due to the Butter still being completely melted. It will thicken up after a few minutes as it begins to cool
• To reheat the Sauce, simply heat it in a saucepan over very low heat, stirring constantly. Be careful not to overheat it, otherwise it will turn into Scrambled Eggs
  
  

That is our simple recipe for Blender Béarnaise Sauce. The most wonderful of classic French sauces that has a rich, buttery flavor and velvety creamy texture

The most classic way to enjoy Béarnaise Sauce is as a side for a beautiful piece of Steak. It also tastes amazing with Vegetables or drizzled over Potatoes. Here are a few of our recommended dishes that you should try pairing with this delicious sauce:

• Ribeye Steak Dinner with Asparagus and Mash
• Hanger Steak Frites
• Reverse Seared Ribeye Steak
• The Perfect Homemade Fries
  
  

Happy Cooking!