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.
Vegetarian, Sauces, hollandaise sauce
¼cupwhite wine vinegar
½cupbutter1 stick, melted
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.
Combine the tarragon reduction, egg yolks, and salt in a blender jar. Blend until well mixed.
Slowly drizzle in the melted butter.
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.
Blender Béarnaise Sauce
Amount Per Serving
Calories 184Calories from Fat 153
% Daily Value*
Saturated Fat 10g50%
Vitamin A 660IU13%
Vitamin C 1.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.