Blender Béarnaise

Blender Béarnaise

If this classic steakhouse sauce intimidates you, fear not! Gone are the days of standing over the stovetop whisking your little heart out to prevent the egg yolks from curdling. Here’s a version you can make in a blender with silky smooth results.

Makes about 1 cup

Total time 10 minutes (plus cooling time)


  • ¼ cup dry white wine (such as Sauvignon Blanc or Chardonnay)
  • 1 Tbsp. white wine vinegar
  • 1 Tbsp. minced shallot
  • 2 Tbsp. chopped fresh tarragon, divided
  • 3 large pasteurized* egg yolks
  • ½ cup butter, melted (and kept hot)
  • Salt and pepper to taste

*Because the eggs in the sauce aren’t cooked over the stovetop to 165°F, it’s best to use pasteurized egg yolks.

Blender Béarnaise

Cooking instructions

  1. Combine the wine, vinegar, shallot, and 1 tablespoon tarragon in a small saucepan. Bring to a boil and simmer 1 to 2 minutes or until mixture is reduced by half. Let cool.
  2. Combine the cooled wine mixture and the egg yolks in a blender. Purée 30 seconds.
  3. With the blender running, slowly pour the hot melted butter through the center of the blender top, and purée until the sauce is thickened.
  4. Remove the sauce from the blender and stir in the remaining 1 tablespoon tarragon.

Season with salt and pepper to taste.

Ideal with steak and seafood.


Ready to join the Moink Moovement and help us fight for the family farm?

You can do that here!

See our boxes


Leave a Comment

Your email address will not be published. Required fields are marked *