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  • Writer's picturePeter Jr

Bearnaise Sauce

Recipe from

YIELD: Serves 6 - 8

TIME: 15 minutes

We love the 15 minute foolproof saucepan technique for Grandmother McKinney's Hollandaise, but this Bearnaise is well suited to the blender method! Delish!


  • 2 tablespoons white wine

  • 1 tablespoon cider vinegar

  • 1 teaspoon dried tarragon

  • ½ teaspoon minced onion or shallot

  • ¼ teaspoon ground black pepper

  • ½ cup butter

  • 3 egg yolks

  • 2 tablespoons lemon juice

  • ½ teaspoon salt

  • 1 pinch cayenne pepper


Step 1

Combine wine, vinegar, tarragon, onion, and black pepper in a skillet; bring to a boil and cook until almost all the liquid is evaporated, 2 to 3 minutes.

Step 2

Place butter in a microwave-safe bowl and heat in microwave until fully melted, 30 seconds to 1 minute.

Step 3

Place tarragon mixture, egg yolks, lemon juice, salt, and cayenne pepper in a blender; pulse until combined, 5 to 10 seconds. Remove the small hole cover from lid; stream butter into egg mixture while blender is running until sauce is completely blended and smooth.



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