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Blender Bearnaise Sauce

Serves: 6 people

Recipe Ingredients

2 tablespoons 30mlVinegar - tarragon
1 teaspoon 5mlTarragon leaves
6   Shallots
2 tablespoons 30mlWine - white
4   Egg yolks
1/4 teaspoon 1.3mlSalt
1/4 teaspoon 1.3mlDijon mustard
1/8 teaspoon 0.6mlBovril - (meat glaze)
1/8 teaspoon 0.6mlSauce Robert
1 cup 198g / 7ozButter

Recipe Instructions

Escoffier's Sauce Robert is available at fine food stores. Mince shallots.

In small pan, heat tarragon vinegar, tarragon, shallots, and wine, and simmer until almost all liquid is absorbed.

Blend mixture in blender; add egg yolks, salt, mustard, Bovril, and Sauce Robert.

Blend for 15 seconds. Heat butter until sizzling hot. Immediately pour hot butter in steady stream into running blender. Blend until thick.

Hint: If you pack bearnaise sauce immediately into preheated thermos, it will hold perfectly for 1 hour. This works for hollandaise too.

Cooking Light, Jul/Aug 1994, page 71


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