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+ servings
Blender Béarnaise Sauce
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Béarnaise sauce is a derivative of Hollandaise sauce - one of the five mother sauces of the culinary world. It's made just like Hollandaise, but using a tarragon-shallot reduction instead of lemon juice.
Course: Sauces
Cuisine: French
Keyword: Vegetarian, Sauces, hollandaise sauce
Servings: 6
Calories: 184 kcal
  • 1 bunch fresh tarragon divided
  • 2 shallots minced
  • 6 black peppercorns
  • ¼ cup white wine vinegar
  • ¼ cup white wine
  • 3 egg yolks
  • ¼ teaspoon salt
  • ½ cup butter 1 stick, melted
  • pinch cayenne pepper
  1. Combine half the bunch of tarragon, the shallots, peppercorns, vinegar and wine in a small saucepan and bring to a boil. Reduce to a simmer and simmer until it has reduced by half. Let the mixture cool and strain through a fine strainer.
  2. Combine the tarragon reduction, egg yolks, and salt in a blender jar. Blend until well mixed.
  3. Slowly drizzle in the melted butter.
  4. Season with salt and cayenne pepper. Add the leaves from the remaining half bunch of tarragon and buzz in the blender a couple of times. Hold the Béarnaise in a bowl covered with plastic wrap, over a barely simmering water bath.

Recipe Video

Nutrition Facts
Blender Béarnaise Sauce
Amount Per Serving
Calories 184 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g50%
Cholesterol 138mg46%
Sodium 239mg10%
Potassium 85mg2%
Carbohydrates 2g1%
Protein 2g4%
Vitamin A 660IU13%
Vitamin C 1.3mg2%
Calcium 34mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.