Updated: Mar 26
Granted, béarnaise sauce is not the healthiest of sauces, but Oh my goodness, it tastes so darn good! It's absolutely delicious served with steak and fries but after buying shop bought sauce one too many times, I decided it was high time I made my own.
I looked online for homemade béarnaise sauce recipes and found quite a few. However every recipe I read all mixed everything by hand and just seemed to all a bit arduous and time consuming for my liking. I couldn't find any 'quick and easy', 'make it in a jiffy' recipes so after a little experimenting myself, I came up with my own ultimate quick and easy method for creating homemade béarnaise sauce using the humble kitchen blender...
What you will need (ingredients)...
3 to 4 shallots
Bunch of fresh tarragon
70ml white wine
50ml white wine vinegar
3 large egg yolks
salt and pepper
How to make homemade béarnaise sauce in a kitchen blender...
1. Finely chop the shallots and roughly chop the tarragon.
2. Place the shallots, half the tarragon, white wine and white wine vinegar into a saucepan with a little salt and pepper. Bring to the boil then simmer for about 15-20 minutes whilst the mixture reduces to just a few tablespoons.
3. Let the mixture cool before placing into the kitchen blender with the egg yolks and a little salt - the mixture needs to cool so you don't cook the eggs! Blend for about 10 seconds.
4. Melt the butter in a saucepan or in a bowl in the microwave.
5. With the blender on, slowly add the melted butter by pouring gradually through the hole in the top of the blender lid. Don't worry if you don't have a hole in the top, just stop the blender and add a small amount of butter, repeat three or four times until all the butter is added.
6. Add the rest of the tarragon to the blender and blend for just two or three seconds just to mix the tarragon into the mixture. If the sauce is too thick you can add a little white wine to thin it out. You want the consistency to be runny like a sauce rather than gloopy like a soft butter.
7. Pour the sauce into a jug and serve straight away, or... the sauce also freezes well so make plenty of it and you can pour into individual pots or ramekins and pop them in the freezer.
I've made this a couple of times now and it works really well. It's super quick and easy and tastes absolutely delicious. Homemade béarnaise sauce in a jiffy! Nom Nom... You can read more of my homemade recipes, ideas, tips and money saving ideas here.
P.s. If you enjoy cooking from home, why not think about setting up your own home based food business? I can show you how to do it in my latest online training course How to Start a Food Business from your own home. It includes all the business know-how as well as multiple documents and templates for you to download and use as your own.