Béarnaise Sauce
This post may contain affiliate links. Read my full disclosure policy. If you think béarnaise sauce is reserved for fancy restaurant meals, think again! This easy blender version will have you whipping up a rich, flavorful sauce at home that rivals any top-notch restaurant. Ever wonder how to take your steak night to the next level? Béarnaise sauce is the answer. A flavorful spin-off of hollandaise sauce, béarnaise combines the richness of butter and egg yolks with the bright, aromatic flavors of white wine, tarragon, shallots, and vinegar. While it’s traditionally served with steak, it’s also fantastic with grilled fish, roasted vegetables, and even eggs. And here’s the best part—you can easily whip up this sauce using a blender, so you get perfect results every time without the fuss. Trust me, this béarnaise sauce will rival anything you’d get at a fancy French restaurant or steakhouse. Give it a try and impress not just your family and dinner guests, but yourself too! Table of Contents What You’ll Need To Make Béarnaise SauceStep-By-Step InstructionsFrequently Asked QuestionsVideo TutorialYou May Also LikePrintable RecipeReviews What You’ll Need To Make Béarnaise Sauce Step-By-Step Instructions Frequently Asked Questions Video Tutorial You May Also Like Printable Recipe Reviews What You’ll Need To Make Béarnaise Sauce Shallots: Add a mild onion flavor and aromatic base to the sauce. Fresh Tarragon: Provides a distinct anise-like flavor, essential for béarnaise. White Wine Vinegar: Adds acidity to balance the richness of the sauce. White Wine: Enhances the flavor complexity of the sauce. Use a dry variety that’s not too sweet or fruity. Butter: Creates a rich, creamy texture and flavor. Egg Yolks: Emulsify the sauce, making it thick, glossy, and smooth. Jump to the printable recipe for precise measurements Shallots: Add a mild onion flavor and aromatic base to the sauce. Fresh Tarragon: Provides a distinct anise-like flavor, essential for béarnaise. White Wine Vinegar: Adds acidity to balance the richness of the sauce. White Wine: Enhances the flavor complexity of the sauce. Use a dry variety that’s not too sweet or fruity. Butter: Creates a rich, creamy texture and flavor. Egg Yolks: Emulsify the sauce, making it thick, glossy, and smooth. Jump to the printable recipe for precise measurements Step-By-Step Instructions In a small saucepan, combine the shallots, 1 tablespoon of the chopped tarragon, the white wine vinegar, and the white wine. Simmer over medium heat until the liquid is reduced to about 1 tablespoon, about 4 minutes. Transfer the mixture to a small bowl and allow to cool slightly. To the same saucepan, add the butter. Melt over medium heat until bubbling but not browning. Transfer the butter to a glass measuring cup. In a blender, combine the egg yolks and salt. Blend for about 10 seconds. With the blender running on low speed, gradually add the hot melted butter in a thin stream to the egg yolk mixture. Continue blending until the mixture is thickened and smooth. Transfer the sauce to a bowl and stir in the remaining tablespoon of chopped tarragon and the shallot reduction (including the liquid). Taste the sauce and then season with salt and a few grinds of pepper as needed. Serve the sauce or transfer to a bowl for up to 2 hours. Frequently Asked Questions Can I make béarnaise sauce ahead? While béarnaise sauce is best made fresh, simply because you don’t need to fuss with keeping it warm, you can prepare it up to 2 hours ahead of time. To keep the sauce warm, pre-warm a thermos with boiling water, then empty it and transfer the sauce inside. Alternatively, use a makeshift double boiler: fill a small pot with water, bring it to a gentle simmer, then remove from the heat. Place your bowl of hollandaise sauce on top. The residual heat will keep the sauce warm without further cooking, preventing it from curdling or separating. Remember to stir the sauce occasionally to maintain an even temperature throughout. What can I serve béarnaise sauce with? Béarnaise is a classic sauce often found at upscale steakhouses and French bistros. It’s traditionally paired with steak but is also delicious spooned over seafood, roasted chicken, and green veggies like roasted asparagus or haricot verts. How do I know when béarnaise sauce is thick enough? The sauce should coat the back of a spoon. If you run your finger through the sauce on the spoon, it should leave a clear path. Video Tutorial You May Also Like RecipeComments (9)Add Comment Recipe Comments (9) Add Comment Ingredients 3 tablespoons finely chopped shallots, from 2 shallots 2 tablespoons finely chopped fresh tarragon leaves, divided ¼ cup white wine vinegar ¼ cup dry white wine 12 tablespoons (1½ sticks) unsalted butter 3 large egg yolks ¼ teaspoon salt Freshly ground black pepper 3 tablespoons finely chopped shallots, from 2 shallots 2 tablespoons finely chopped fresh tarragon leaves, divided ¼ cup white wine vinegar ¼ cup dry white wine 12 tablespoons (1½ sticks) unsalted butter 3 large egg yolks ¼ teaspoon salt Freshly ground black pepper Instructions In a small saucepan, combine the shallots, 1 tablespoon of the chopped tarragon, the white wine vinegar, and the white wine. Simmer over medium heat until the liquid is reduced to about 1 tablespoon, about 4 minutes. Transfer the mixture to a small bowl and allow to cool slightly. To the same saucepan, add the butter. Melt over medium heat until bubbling but not browning. The butter will be poured into a blender; for easier pouring, transfer it to a glass measuring cup. In a blender, combine the egg yolks and salt. Blend for about 10 seconds. With the blender running on low speed, gradually add the hot melted butter in a thin stream to the egg yolk mixture. Continue blending until the mixture is thickened and smooth. Transfer the sauce to a bowl and stir in the remaining tablespoon of chopped tarragon and the shallot reduction (including the liquid). Taste the sauce and then season with salt and a few grinds of pepper as needed. Serve the sauce or transfer to a bowl for up to 2 hours (see make-ahead notes below). Make-Ahead Instructions: While béarnaise sauce is best made fresh, simply because you don't need to fuss with keeping it warm, you can prepare it up to 2 hours ahead of time. To keep the sauce warm, pre-warm a thermos with boiling water, then empty it and transfer the sauce inside. Alternatively, use a makeshift double boiler: fill a small pot with water, bring it to a gentle simmer, then remove from the heat. Place your bowl of hollandaise sauce on top. The residual heat will keep the sauce warm without further cooking, preventing it from curdling or separating. Remember to stir the sauce occasionally to maintain an even temperature throughout. In a small saucepan, combine the shallots, 1 tablespoon of the chopped tarragon, the white wine vinegar, and the white wine. Simmer over medium heat until the liquid is reduced to about 1 tablespoon, about 4 minutes. Transfer the mixture to a small bowl and allow to cool slightly. To the same saucepan, add the butter. Melt over medium heat until bubbling but not browning. The butter will be poured into a blender; for easier pouring, transfer it to a glass measuring cup. In a blender, combine the egg yolks and salt. Blend for about 10 seconds. With the blender running on low speed, gradually add the hot melted butter in a thin stream to the egg yolk mixture. Continue blending until the mixture is thickened and smooth. Transfer the sauce to a bowl and stir in the remaining tablespoon of chopped tarragon and the shallot reduction (including the liquid). Taste the sauce and then season with salt and a few grinds of pepper as needed. Serve the sauce or transfer to a bowl for up to 2 hours (see make-ahead notes below). Make-Ahead Instructions: While béarnaise sauce is best made fresh, simply because you don't need to fuss with keeping it warm, you can prepare it up to 2 hours ahead of time. To keep the sauce warm, pre-warm a thermos with boiling water, then empty it and transfer the sauce inside. Alternatively, use a makeshift double boiler: fill a small pot with water, bring it to a gentle simmer, then remove from the heat. Place your bowl of hollandaise sauce on top. The residual heat will keep the sauce warm without further cooking, preventing it from curdling or separating. Remember to stir the sauce occasionally to maintain an even temperature throughout. Nutrition Information Powered by Per serving (8 servings) Serving size: 2 tablespoons Calories: 186 Fat: 19 g Saturated fat: 11 g Carbohydrates: 1 g Sugar: 0 g Fiber: 0 g Protein: 1 g Sodium: 80 mg Cholesterol: 115 mg Per serving (8 servings) Serving size: 2 tablespoons Calories: 186 Fat: 19 g Saturated fat: 11 g Carbohydrates: 1 g Sugar: 0 g Fiber: 0 g Protein: 1 g Sodium: 80 mg Cholesterol: 115 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: Gluten-Free AdaptableMake-AheadSauces & DressingsVegetarianFrench Gluten-Free Adaptable Make-Ahead Sauces & Dressings Vegetarian French