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French · Sauce / condiment
Blender Béarnaise
Classic béarnaise by the stick-blender method: a syrupy wine, vinegar, shallot and tarragon reduction is emulsified with egg yolks and near-boiling butter, then finished with fresh tarragon.
- YieldAbout 240 ml; serves 4 to 6
- Hands-on20 min
- Total25 min
- Difficulty
Ingredients
- 240 mldry white wine
- 120 mlwhite wine vinegar
- 2medium shallots, thinly sliced
- 6 sprigsfresh tarragon, leaves minced (about 2 tbsp), stems kept
- 3large egg yolks
- 225 gunsalted butter, cut into rough 15 g pieces
- to tastekosher salt
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