Culinary Adventures

Jessica's Recipes

Blender Bearnaise

April 15th, 2009 by


3 Egg Yolks (beaten with a fork)
2 Shallots (Finely Chopped)
3tbsp White Wine Vinegar
2 tbsp Dry White Wine
8 Peppercorns
1tsp Dijon Mustard
150g Butter
Handful of Fresh Tarragon & Parsley


Heat wine, vinegar, peppercorns and shallots, until the liquid has reduced to about 1tbsp – strain.
Meanwhile, melt the butter until bubbling hot.
Put the reduced liquid into a blender or food processor.
Turn on and slowly pour in the egg yolks.
With the blender still running, slowly trickle in the bubbling butter.
Add the Dijon mustard, tarragon and parsley.
Serve as soon as possible, spooned over steak or vegetables.

•The key to a good Béarnaise is to have the butter as hot as possible (without burning) when adding to the yolks. This ensures the mixture thickens.

•If you don’t have any fresh herbs in stick, you can substitute for dried Tarragon. This still results in a lovely tasting Bearnaise.

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