Speedy Blender Béarnaise Sauce | Quickly Turn An Ordinary Meal Into a Gourmet Experience

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

egg yolks

🥗Healthier: silken tofu

💰Cheaper: egg substitute

Silken tofu offers a vegan alternative.

white wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note.

shallots

🥗Healthier: onion

💰Cheaper: green onion

Onions provide a similar flavor profile.

Chop one shallot and drop it into a saucepot.

Add 1/2 tablespoon each of chervil and tarragon, and 1 teaspoon of crushed black pepper to the saucepot.

Pour in 1/4 cup of white wine vinegar and 1/4 cup of white wine (chardonnay).

Turn the burner on to medium to high heat and stir the mixture.

Bring to a simmer and cook until the liquid is nearly gone and the shallots are tender, about 1-2 minutes.

Turn off the heat and set the mixture aside.

In another saucepot, melt 10 tablespoons (140 grams) of butter over low to medium heat for about 1-2 minutes.

Add the shallot mixture to a blender.

Add 3 egg yolks, 1/4 teaspoon of tarragon, 1/4 teaspoon of chervil, a dash of cayenne pepper, and a sprinkle of salt to the blender.

Squeeze in 1 tablespoon (15 ML) of fresh lemon juice.

Blend the mixture until it turns pale yellow, about 10-20 seconds.

Slowly drizzle in the melted butter while the blender is running at medium to high speed.

Blend for 30 seconds to 1 minute until emulsified.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens