Blender Béarnaise Sauce
This herby, creamy sauce is easy to make and elevates any steak.
Why This Recipe Works
Béarnaise is a variation of Hollandaise sauce, the hallmark emulsified buttery, creamy sauce that tops eggs Benedict. Adding a white wine and tarragon reduction takes hollandaise into more savory territory, making it an ideal sauce for any steak, chop, or fish. The key to successful blender béarnaise that won’t separate is to slowly add the proper ratio of hot melted butter (16 tablespoons) to a mixture of egg yolks, lemon, cayenne, and the tarragon reduction, with either a blender or immersion blender running. This creates a thick and creamy emulsion with guaranteed success.
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