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Blender Béarnaise Sauce
Course: Appetizer
Cuisine: American
Servings: 1 Cup
  • 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
  1. 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. 
  2. Cover with a towel and continue to process until pale white and thickened once more. Add tarragon, salt and cayenne, pulse and serve. 

  3. Makes about 1 cup. 

Recipe Notes

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.