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Blender Bearnaise

Prep Time 10 minutes
Course condiment
Cuisine American, French
Servings 1 cup


  • 10 sprigs fresh tarragon leaves stripped off stems and chopped
  • 2 shallots
  • 1/4 cup champagne vinegar
  • 1/4 cup dry white wine
  • 3 egg yolks
  • 1 stick unsalted butter melted
  • sea or kosher salt
  • freshly ground pepper


  • Make bearnaise reduction: in a small sauce pan, over medium high heat, combine 1/2 of tarragon, shallots, vinegar and wine and bring to a simmer. Cook until reduced by half. Remove from heat and set aside to cool.
  • Blend yolks with bearnaise reduction in a blender, or with an immersion blender, with blender running on a medium speed, add 1/3 of melted butter in a slow steady stream. Once it has emulsified {blended in} turn blender up to high and add the rest of the butter. Add remaining tarragon, season with salt and pepper, blend quickly once more and set aside. Keep warm until serving
  • Makes about 1 cup
Keyword bearnaise sauce, blender bearnaise sauce, easy bearnaise sauce, steak sauce