A quick and approachable version of classic Béarnaise sauce made with an immersion blender. Rich butter and egg yolks create a silky sauce, while shallot, lemon and fresh tarragon provide the bright, distinctive flavor of Béarnaise. Excellent with steak, beef tenderloin, roasted vegetables or asparagus.
Yield: About 1 cup
Prep Time: 10 minutes
Cook Time: About 5 minutes
Prep Time: 10 minutes
Cook Time: About 5 minutes
Ingredients:
- 1 tablespoon fresh lemon juice
- 1 tablespoon minced shallot
- Generous pinch of salt
- Freshly ground black pepper, optional
- 2 large egg yolks
- 6 ounces salted butter
- 2 tablespoons minced fresh tarragon, or more to taste
Instructions:
- Combine the lemon juice, shallot, salt and, if using, pepper in a 2-cup Pyrex measuring cup or another tall, narrow container. Let stand for a few minutes.
- Add the egg yolks and briefly blend with an immersion blender. If the blender blade doesn't reach the yolks, use the whisk attachment.
- Melt the butter in a measuring cup with a spout or another container that makes it easy to pour in a steady stream. Heat the butter until very hot.
- With the immersion blender running, slowly pour the hot butter into the egg-yolk mixture. Move the blender up and down as you pour to emulsify the sauce.
- Add half of the minced tarragon and continue blending until the sauce is smooth and creamy.
- Stop the blender and fold in the remaining tarragon by hand.
- Taste and adjust the salt, pepper and tarragon as desired. Serve warm.
Tip: If the finished Béarnaise is thicker than you'd like, blend in a teaspoon or two of warm water until it reaches the desired consistency. Because the sauce contains egg yolks, it's best made shortly before serving and kept warm rather than hot.
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