A quick and easy béarnaise sauce made in the blender.
A good Béarnaise sauce might come be a bit handier than one would think, and it is an excellent addition to both vegetables, fish, and meat. Serve it drizzled over roasted asparagus, steamed baby broccoli or as a dipping sauce for artichoke petals.
It also makes a luscious and indulgent sauce for any type of meat, but is especially lovely over poached eggs or alongside sizzling steaks, hot off the grill.
- 1 c Hot + Melted Unsalted Butter
- 3 Egg Yolks room temperature*
- 1 tbsp Hot Water
- Juice of Half a Lemon
- 1 tsp Minced Fresh Tarragon
- ¼ tsp Kosher Salt
- Pinch of Cayenne Pepper
- Have readily melted butter and set aside. Add egg yolks and hot water to a blender and process until thickened, about 30 seconds. Remove the funnel (aka the little plastic part that sits in the lid of blender) and drizzle in hot butter with the motor still running.
Cover with a towel and continue to process until pale white and thickened once more. Add tarragon, salt and cayenne, pulse and serve.
Makes about 1 cup.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Would pair well with: