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Béarnaise sauce - Blender method
Camfam Cookery
Prep Time:
5
minutes
minutes
Cook Time:
5
minutes
minutes
Total Time:
10
minutes
minutes
Servings:
10
Equipment
1 Blender
1 Saucier or Saucepan
Ingredients
¼
cup
white wine vinegar
¼
cup
white wine
2
tbsp
shallots
minced
3
tbsp
tarragon
fresh , chopped, divided
1 ¼
tsp
kosher salt
divided
¼
tsp
black pepper
freshly ground
3
egg yolks
extra-large
1
cup
unsalted butter
melted
Get ingredients with
Instructions
Combine vinegar, white wine, shallots, 1 tablespoon chopped tarragon, 1/4 teaspoon salt, and the black pepper in a small saucier or saucepan.
Bring to a boil and simmer over medium heat for 5 minutes until mixture is reduced to a few tablespoons. Cool slightly.
Put egg yolks into a blender.
Transfer
cooled
mixture with egg yolks and 1 teaspoon salt into a blender. Blend 30 seconds.
With blender on, slowly pour hot butter through opening in lid. Add remaining 2 tablespoons tarragon leaves and blend for only a second.
If the sauce is too thick, add a tablespoon of white wine to thin.
Nutrition
Calories:
182
kcal
|
Carbohydrates:
7
g
|
Protein:
7
g
|
Fat:
15
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
7
g
|
Cholesterol:
58
mg
|
Sodium:
300
mg
|
Potassium:
225
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
166
IU
|
Vitamin C:
1
mg
|
Calcium:
45
mg
|
Iron:
1
mg
CamFam Cookery