I've been a big fan of this sauce ever since I first had it as a kid. Rich eggs and butter with the zip of vinegar and the sweet and mellow flavor of tarragon. With our Bernise blend making this sauce is just about as easy as it gets, all you need is an immersion blender and a few minutes. No whisking, no overcooking, no breaking, just deliciousness.

Easy Sauce Béarnaise

Author
Christian Leue
Servings
Makes a bit less than a cup
Category
Sauce

Ingredients

  • 2 egg yolks
  • 2 tsp Bernise spice
  • 1 tsp water
  • 1 stick of butter

Directions

  1. Add the egg yolks, Bernise and water in a tall and narrow glass or mason jar that fits your immersion blender, the idea is to get a tight but not too tight fit. Mix briefly with the immersion blender and leave the blender in the jar.
  2. Heat the butter over high heat in a small pot you can easily pour from. Stir constantly and when the foaming stops remove from heat. If you don't have a pot you can easily pour from transfer it to anything metal or glass that has a spout.
  3. Turn the blender back on and slowly add the hot butter to the jar, moving the head of the blender up and down a bit at first to get the emulsion started. Once you've added all the butter mix for another 5-10 seconds. Taste and add salt to taste.
  4. Serve right away. It's so quick and easy to make that I find you don't have to worry about timing. If it does get cold the best way I've found to reheat is to microwave it on low power for 15 second intervals, stirring it each time, until it's back up to temp.

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