Blender Bearnaise Sauce
- Ready In:
- 25mins
- Ingredients:
- 10
- Yields:
-
1 cup
ingredients
- 59.14 ml white wine
- 29.58 ml tarragon vinegar
- 14.79 ml finely chopped shallots or 14.79 ml onion
- 0.61 ml white pepper
- 29.58 ml tarragon leaves (preferably fresh, but dried will do)
- 14.79 ml chervil
- 1 sprig fresh parsley or 14.79 ml dried parsley flakes
- 3 egg yolks
- 2.46 ml salt
- 177.44 ml real butter (stick margarine will do in a pinch)
directions
- Combine wine, vinegar, and herbs in the top of a double boiler.
- Cook until reduced by half.
- Mixture will be very concentrated; COOL.
- Have ready in your blender; above mixture, 3 egg yolks and salt.
- Blend about 5 seconds.
- Melt butter in a saucepan until bubbling, but DO NOT BURN.
- Remove center stopper from blender cap.
- Turn blender motor on HIGH; Pour HOT butter through opening in blender cap in a steady stream while motor is running, about 30 seconds.
- The sauce should be finished (about the consistency of thin mayonnaise).
- If not, blend on HIGH another 5 seconds.
- NOTE: Butter will be very hot and will cook the egg yolks, so you don't have to worry about eating raw eggs.
- Serve immediately, or you can keep warm by placing blender container in warm water.
Questions & Replies
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
papergoddess
Near Chicago, Il.
I hate to bake (almost as much as I hate to vacuum!), and I'll go to great lengths to avoid having to make cookies.