Homemade Béarnaise Sauce | Easy Foolproof Recipe Using A Blender! (2024)

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This classic Béarnaise Sauce recipe is made in your food processor, or blender, for an easy foolproof method! It’s creamy, rich and perfect on a sandwich, eggs, or a steak for some fancy flare.

Homemade Béarnaise Sauce | Easy Foolproof Recipe Using A Blender! (1)

Table of Contents

  • Why I Love This Béarnaise Sauce Recipe
  • What is Béarnaise Sauce?
  • What’s the Difference Between Hollandaise and Béarnaise Sauce?
  • Recipe Ingredients
  • Tips For Best Results
  • How to Use Béarnaise Sauce
  • The Best Way to Store Béarnaise
  • Get the Recipe

    Why I Love This Béarnaise Sauce Recipe

    Aside from its incredible flavor, here are even more reasons why this simple recipe truly makes the best steak sauce ever:

    • No Whisking: I never used to make Béarnaise sauce, because it was just so hard to get right! And, by the end, my arm basically felt like it was going to fall off from all the whisking! Thankfully I found my new favorite method using a food processor or blender. No more whisking for that perfect Béarnaise!
    • Versatile: This classic French sauce can be used on so many different dishes. There isn’t much that we haven’t tried it on! From a perfectly grilled steak, seafood, vegetables, eggs or even a sandwich, I promise you love it on just about anything.
    • Simple Ingredients: Aside from the fresh tarragon, most everything else are kitchen stables you probably already have!
    • Fast: This easy Béarnaise sauce recipe is so fast to whip together. I usually make it while our steaks are resting after cooking. As long as you have all the ingredients gathered ahead, this sauce will be ready in minutes.

    Looking for more amazing homemade sauce recipes? Try these reader favorites: “Oh My!” Steak Sauce, Tzatziki Sauce, Best Chimichurri Sauce and Mushroom Sauce for Steak!

    What is Béarnaise Sauce?

    Béarnaise sauce is a creamy and savory sauce that originated in France in the 1830’s. It’s named for the province of Bearn, but was really created just west of Paris.

    Traditionally, it is a sauce made of egg yolks and clarified butter emulsified with a white wine, tarragon, and shallot reduction. It is a “child” of the “Mother Sauce” Hollandaise. It’s notoriously difficult to make by hand, but thankfully we use a blender or food processor for this version!

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    What’s the Difference Between Hollandaise and Béarnaise Sauce?

    The major difference between a Hollandaise sauce and a Béarnaise sauce is the flavor. Hollandaise sauce is a creamy, rich, simple sauce made with egg yolks, lemon juice, butter, salt and pepper (or cayenne pepper). Béarnaise sauce has punched up the flavor by adding tarragon and shallots to a wine reduction. These additions make Béarnaise more fragrant with a savory twist.

    Homemade Béarnaise Sauce | Easy Foolproof Recipe Using A Blender! (3)

    Recipe Ingredients

    Butter wine and eggs are the base of this easy but decadent sauce. Here’s what you’ll need:

    • White Wine: You will want to use a dry white wine, not a sweet wine. Chardonnay works great.
    • Tarragon Vinegar: I like to use Tarragon Vinegar because it adds an extra punch of tarragon flavor. If you don’t have tarragon vinegar, you can use white wine vinegar instead. Champagne vinegar or cider vinegar will also work fine too.
    • Shallots: The small onion-like vegetables with a light reddish skin. You will usually find them next to the garlic and onions in the produce section.
    • Egg Yolks
    • Black Pepper: Freshly cracked black pepper will give you the most flavor.
    • Garlic Salt: Or you can use regular salt instead.
    • Fresh Tarragon Leaves: Tarragon is the signature herb of Béarnaise sauce, so don’t substitute this.
    • Butter: You can use salted or unsalted butter. If you use salted butter, I recommend waiting to add the salt to the sauce until the end and season it to taste.
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    Homemade Béarnaise Sauce | Easy Foolproof Recipe Using A Blender! (5)
    Homemade Béarnaise Sauce | Easy Foolproof Recipe Using A Blender! (6)
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    Tips For Best Results

    This recipe is pretty foolproof, but here are a few tips for success.

    • Room Temperature Egg Yolks: I highly recommend using egg yolks that are room temperature. Separate your eggs and let the eggs sit in a bowl on the counter for 30 minutes (or up to an hour) before you start.
    • High Power Blender: Make sure to use a blender, food processor, or immersion blender that is powerful and can blend your sauce smooth. No one wants a lumpy sauce! I love this blender, but find an immersion blender is even easier to use.
    • Too Thick: Béarnaise sauce should be thick enough to stick to a spoon easily, but thin enough that you can pour it over a steak or eggs. It will be thinner than mayonnaise. If your sauce turns out too thick, you can add a little water and puree it again to thin it out.
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    How to Use Béarnaise Sauce

    There are SO many ways you will find to use this sauce! Honestly, it goes on just about everything. Here are a few ideas to get you started:

    • Protein: My favorite way to use Béarnaise sauce is on a perfectly grilled and charred steak, like this Flank Steak. It is the best pairing out there. You’ll love it over Air Fryer Salmon and Best Baked Chicken, too.
    • Eggs: This sauce goes great with eggs – top some Scrambled Eggs or an omelette (like my Tortilla Española) with it, drizzle it on top of Eggs Benedict, or smear some on a fried egg sandwich.
    • Vegetables: You can also drizzle it over your favorite veggies, like Air Fryer Asparagus or Sautéed Green Beans.
    • Fries: Have you tried dipping your fries in Béarnaise? Life. Changing. Honestly, one of our favorite dinners is a good steak, some crispy Potato Wedges and this sauce to dip both into!
    Homemade Béarnaise Sauce | Easy Foolproof Recipe Using A Blender! (9)
    Homemade Béarnaise Sauce | Easy Foolproof Recipe Using A Blender! (10)

    The Best Way to Store Béarnaise

    It’s best to serve your Béarnaise sauce immediately. Once refrigerated, the sauce will harden (like butter) and reheating the sauce can cause it to separate.

    However, if you have some that needs storing, just put it in a Tupperware and store it in the fridge. Then you can use it like butter on toast.

    If you want to try to reheat your leftover Béarnaise, you’ll need to pull out a double boiler (or a glass bowl fitted over a pot of boiling water). Simmer the sauce over medium heat in your double boiler and add a splash of tarragon vinegar. Give it a few moments to start melting and once it has – Whisk! Whisk! WHISK! As soon as it has returned to normal consistency (runny mayonnaise), remove it from the heat and serve!

    More Easy Homemade Sauce Recipes

    • Classic Marinara Sauce
    • Adobo Sauce
    • Homemade Enchilada Sauce
    • Dulce De Leche
    • Homemade Chocolate Sauce
    • Basil Pesto Sauce
    • Best Homemade Alfredo Sauce

    Homemade Béarnaise Sauce | Easy Foolproof Recipe Using A Blender! (11)

    4.4 from 56 votes

    Print Pin Recipe

    Yield: 6 servings

    The Best Béarnaise Sauce

    This classic creamy Béarnaise Sauce tastes great on just about everything. It'sso easy to make with your food processor or blender, using just a few ingredients!

    Prep Time5 minutes minutes

    Cook Time10 minutes minutes

    Total Time15 minutes minutes

    Ingredients

    • ¼ cup and 2 tablespoons white wine
    • 3 tablespoons tarragon vinegar
    • 1 large shallot, minced (about 2 tablespoons worth)
    • 3 egg yolks, room temperature
    • ¼ teaspoon black pepper
    • ½ teaspoon garlic salt
    • 4 tablespoons fresh tarragon leaves
    • ¾ cup unsalted butter

    Instructions

    • Combine wine, vinegar, and shallot in top of a double boiler. Simmer until reduced by half and then let mixture cool.

    • Once cooled, place mixture, egg yolks, pepper, garlic salt, and tarragon leaves in food processor or blender. Blend for about 10 seconds.

    • Melt butter in microwave for a 1:15, or until hot and slightly bubbling, but be careful not to burn it! Then remove the center stopper from the food processor (or blender) and slowly pour the butter through the opening while the motor is running. This process should take about 30 seconds.

    • Process for another 10 seconds after all the butter has been added. The sauce should be the consistency of a thin mayonnaise. If not, blend for another 5 seconds. Serve immediately.

    Video

    Notes

    Raw Egg: The heat from the butter is used to cook the egg yolks. So there are no raw egg concerns!

    Storage: It’s best to serve your Béarnaise sauce immediately. Once refrigerated, the sauce will harden (like butter) and reheating the sauce can cause it to separate. However, if you have some that needs storing, just put it in a Tupperware and store it in the fridge. Then you can use it like butter on toast.

    Try Reheating It: If you want to try to reheat your leftover Béarnaise, you’ll need to pull out a double boiler (or a glass bowl fitted over a pot of boiling water). Simmer the sauce over medium heat in your double boiler and add a splash of tarragon vinegar. Give it a few moments to start melting and once it has – Whisk! Whisk! WHISK! As soon as it has returned to normal consistency (runny mayonnaise), remove it from the heat and serve!

    Nutrition

    Serving: 1, Calories: 303kcal, Carbohydrates: 4g, Protein: 3g, Fat: 31g, Saturated Fat: 18g, Polyunsaturated Fat: 11g, Cholesterol: 184mg, Sodium: 171mg, Fiber: 1g, Sugar: 1g

    © Jessica- The Novice Chef

    Cuisine: French

    Category: Condiments & Sauces

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    Homemade Béarnaise Sauce | Easy Foolproof Recipe Using A Blender! (2024)

    FAQs

    How do you stabilize Béarnaise sauce? ›

    If your béarnaise is thin and runny, transfer to a large bowl set over a pot of barely simmering water. Whisk constantly and vigorously until sauce is thickened.

    What's the difference between béarnaise and hollandaise sauce? ›

    Hollandaise is an egg yolk mixture emulsified with unsalted butter and acid. Hollandaise is what is known as a French mother sauce, meaning it can be used to make a range of other sauces, including béarnaise. Béarnaise sauce builds on hollandaise with egg yolks, butter, white wine vinegar, shallots, and tarragon.

    What are the ingredients in a Béarnaise sauce? ›

    Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine. It is simply an emulsification — egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper.

    How do you make Ina Garten hollandaise sauce in a blender? ›

    Melt the butter in a small sauce pan. Place the egg yolks, lemon juice, 1 1/2 teaspoons salt, 3/4 teaspoon pepper and cayenne in the jar of a blender. Blend for 15 seconds. With the blender running, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick.

    How to keep bearnaise sauce from separating? ›

    Keeping a consistent, low heat will help to avoid this. Sauces should also be whipped up to be served straight away. If you keep them warm for too long, or refrigerate until needed, you'll often see separation and create a broken sauce.

    How do you make sauce more solid? ›

    Use Flour and Water

    Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency.

    Which of the following is essential when making bearnaise sauce? ›

    To make Béarnaise Sauce, you need: white wine vinegar, white wine, butter (which we clarify – more on this below), egg yolks, tarragon, chervil and eschalots/shallots (the small sweet onions sometimes called French eschalots.)

    Which is the principal herb used to flavor a bearnaise sauce? ›

    It is regarded as a "child" of hollandaise sauce. The difference is only in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne.

    What is the thickening agent used for a hollandaise bearnaise sauce? ›

    Egg yolks and butter. This is what 'thickens' a hollandaise sauce. It's an emulsion sauce. Using anything else will alter the flavour and texture, and not be a true hollandaise.

    How to make a blended method sauce? ›

    Blended method – starch is blended with the liquid. No fat is added. The remaining liquid is heated. The hot liquid is poured onto the cornflour blended mixture stirring carefully.

    How do you thicken hollandaise in a blender? ›

    Key Ingredients in Blender Hollandaise Sauce

    Unsalted butter: Use 8 tablespoons of unsalted butter for a thick hollandaise for dipping or dolloping, or use up to 16 tablespoons to make a thinner, pourable sauce.

    What to avoid in cooking hollandaise sauce? ›

    "But there are a lot of ways things can go wrong. If you don't whisk fast enough or pour in your butter too fast it'll turn greasy and broken. Don't cook the eggs enough and it won't thicken properly. If you cook the eggs too much and you'll end up with clumpy, greasy, scrambled eggs.

    How do you fix bearnaise sauce? ›

    directions
    1. Put egg yolk in a clean bowl.
    2. Whisk it then add the broken sauce drop by drop with continuing to whisk. If you don't have 3 hands or a way to hold the bowl still, you may want someone to help you.
    3. Whisk until the sauce is creamy and homogeneous.
    4. Thin as needed with a splash of water.

    How to hold bearnaise sauce? ›

    These sauces should be held at low temperatures, 120°F/50˚C. Because they contain egg yolks and must be held in the food temperature danger zone, prepare as close to service as possible and never hold for longer than 4 hours before discarding.

    How to rescue runny hollandaise? ›

    Gradually whisk in 1/4 part hot water to your broken hollandaise. Add 1 tbsp hot water at a time until your hollandaise begins to come together. Continue to add the water gradually until your sauce is the right consistency. Note: You can use scalded cream instead of hot water.

    What if my bearnaise is too thick? ›

    If the bearnaise becomes too thick, you may thin it with a little additional lemon juice or water.

    References

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