Blender Bearnaise Sauce

By lorik

When making the béarnaise with an immersion blender, we prefer to make it in a 2-cup liquid measuring cup, but another container of equal volume and diameter will also work. It’s important to make sure the butter is still hot (about 180 degrees) so that the egg yolks cook sufficiently.

Ingredients

• 1/2 cup white wine vinegar
• 2 sprigs fresh tarragon, plus 1 1/2 tablespoons minced
• 1 shallot, sliced thin
• 3 large egg yolks
• 1 1/2 teaspoons lemon juice
• Salt
• Pinch cayenne pepper, plus extra for seasoning
• 16 tablespoons unsalted butter, melted and still hot
• Hot water

Details

Servings 1
Adapted from cookscountry.com

Preparation

Step 1

1. Bring vinegar, tarragon sprigs, and shallot to simmer in small skillet over medium heat. Cook until vinegar is reduced to about 2 tablespoons, 5 to 7 minutes; remove from heat. Using fork, discard shallot slices and tarragon sprigs.

2A. FOR A BLENDER: Process egg yolks, lemon juice, 1/4 teaspoon salt, cayenne, and vinegar mixture in blender until frothy, about 10 seconds. With blender running, slowly drizzle in hot butter until fully emulsified, about 2 minutes.

2B. FOR AN IMMERSION BLENDER: Combine egg yolks, lemon juice, 1/4 teaspoon salt, cayenne, and vinegar mixture in 2-cup liquid measuring cup. Add hot butter. Quickly place blender in bottom of cup and blend until sauce begins to emulsify. Slowly pull blender toward surface until sauce is fully emulsified, about 30 seconds.

3. Stir in minced tarragon. Adjust consistency with hot water as needed, 1 teaspoon at a time, until sauce slowly drips from spoon. Season with salt and extra cayenne to taste.