Béarnaise Sauce

4.3(28)

This easy blender béarnaise sauce stems from the creamy classic, hollandaise. Vinegar, lemon juice, and tarragon give the rich sauce brightness.

by Jean Touitou·published 2012-03-12

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Servings

Makes about 1 cup

Total time

20 min

Calories / serving

—

Ingredients (7)

serves

1 Tbsp. plus 1 cup (2 sticks) unsalted butter, cut into ½" piecesbutter
3 medium shallots, finely choppedshallot
Kosher salt, freshly ground black peppersalt
2 Tbsp. Champagne vinegar or white wine vinegarvinegar
2 large egg yolks*egg
1 Tbsp. (or more) fresh lemon juicelemon-juice
1 Tbsp. finely chopped tarragontarragon

Instructions (4 steps)

01Melt 1 Tbsp. unsalted butter in a small saucepan over medium heat. Add 3 medium shallots, finely chopped, and stir to coat; season with kosher salt and freshly ground black pepper. Stir in 2 Tbsp. Champagne vinegar or white wine vinegar, reduce heat to medium-low, and cook, stirring occasionally, until vinegar is evaporated, about 3 minutes. Reduce heat to low and continue to cook, stirring often, until shallots are softened and translucent, about 5 minutes longer. Scrape shallot reduction into a small bowl and let cool.
02Meanwhile, fill a blender with hot water to warm it. Melt remaining 1 cup (2 sticks) unsalted butter, cut into ½" pieces, in a clean small saucepan over medium heat. Once butter starts to foam, pour into a measuring glass.
03

04Pour sauce into a medium bowl. Stir in shallot reduction and 1 Tbsp. finely chopped tarragon. Taste and season with more salt, pepper, and/or lemon juice if needed. Do Ahead: Sauce be made 1 hour ahead. Cover and let sit at room temperature. *Raw egg is not recommended for infants, the elderly, people who are pregnant or have weakened immune systems...or folks who don’t like raw eggs. Editor’s note: This recipe was originally published in March 2012. Head this way for some French desserts to serve for the final course →

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Not rich — missing servings, total time, or calories.