Blender Béarnaise Sauce

For those who love béarnaise sauce, this takes the cake.  Very easy and versatile for filet, eggs and asparagus.

Size: makes about 1 cup

4 egg yolks
2 tbsp mayonnaise
2 tbsp lemon juice
1/8 tsp Tabasco hot sauce (optional)
1/8 tsp salt
1 cup (2 sticks) unsalted butter, cut into 1/2" pieces
1 1/2 tsp tarragon


Heat a small saucepan of water until it boils.  Turn heat down to simmer.
Place egg yolks, mayonnaise, lemon juice, Tabasco, and salt in a blender.  Blend for 10 seconds.
Place butter in another small saucepan.  Melt butter over medium heat.  Add tarragon.  Turn heat to hight and cook until butter is bubbling.
Start the blender.  With the blender running, slowly add hot butter in a steady stream.
Turn off the blender and pour mixture into a small stainless-steel bowl.  Set bowl over the saucepan of simmering water.  Cook, stirring constantly, until sauce thickens, about 2 minutes.  Serve immediately.


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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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