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Blender Bearnaise Sauce

Rated as 4.62 out of 5 Stars

"Bearnaise sauce is delicious, but can be difficult to make over a stove because it breaks (much like hollandaise). Here is a fool-proof recipe that will surely impress your dinner guests! Keeps for 1 week in the refrigerator."
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Ingredients

15 m servings 127 cals
Original recipe yields 8 servings

Directions

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  1. Combine wine, vinegar, tarragon, onion, and black pepper in a skillet; bring to a boil and cook until almost all the liquid is evaporated, 2 to 3 minutes.
  2. Place butter in a microwave-safe bowl and heat in microwave until fully melted, 30 seconds to 1 minute.
  3. Place tarragon mixture, egg yolks, lemon juice, salt, and cayenne pepper in a blender; pulse until combined, 5 to 10 seconds. Remove the small hole cover from lid; stream butter into egg mixture while blender is running until sauce is completely blended and smooth.

Footnotes

  • Editor's Note:
  • This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article, Making Your Eggs Safe.

Nutrition Facts


Per Serving: 127 calories; 13.2 g fat; 0.9 g carbohydrates; 1.2 g protein; 107 mg cholesterol; 231 mg sodium. Full nutrition

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Reviews

Read all reviews 8
  1. 8 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

hands down better than any sauce you can throw on a steak...KEY to Bearnaise sauce is letting the egg yolks come to room temp before throwing them in the blender.. Temper the eggs with the wine ...

Most helpful critical review

I wanted a béarnaise sauce to serve with grilled sirloin for this evening's dinner, but this didn't work out well with steak, the flavor profile just wasn't right. It certainly thickened up bea...

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hands down better than any sauce you can throw on a steak...KEY to Bearnaise sauce is letting the egg yolks come to room temp before throwing them in the blender.. Temper the eggs with the wine ...

I wanted a béarnaise sauce to serve with grilled sirloin for this evening's dinner, but this didn't work out well with steak, the flavor profile just wasn't right. It certainly thickened up bea...

The easiest Bernaise I've ever made! I've done the double boiler route in the past and the sauce breaks 4 out of 5 times. This method lead to a perfect sauce every time.

This recipe is outstanding! Got Costco filet mignon paired with this sauce garlic bread and salad made for s great meal!

This sauce turned out absolutely perfectly. I had to substitute onion power for the dried minced onion, but otherwise was able to follow 100%. I used unsalted butter. Easy, breezy. Great on ...

So easy...sooo good! Made it with individual beef wellingtons and it was a universal hit. Didn't change a thing.

Very impressed! The more times I make this recipe the better it seems to be!

The flavor is pretty fantastic! I really did like the lemony flavor but those that do not, use less lemon. I rated this 4 stars only because it was way to runny and I had to use a double boiler ...