This Béarnaise Sauce recipe is so easy, even a beginner cook can master it! Using a food processor or blender, this method delivers a creamy, rich, and utterly delicious sauce every time. Forget complicated whisking – this is Béarnaise made simple and perfect for elevating any meal.
A bowl of Béarnaise Sauce with a spoon scooping up some of the sauce.
Why This Béarnaise Sauce Recipe is a Game Changer
Beyond the amazing taste, here’s why this recipe will become your go-to for Béarnaise sauce:
- Whisking? Skip it! Traditional Béarnaise can be intimidating and requires a lot of arm work. This blender method eliminates the tiring whisking, making it incredibly simple and consistently perfect. No more fear of sauce breaking!
- So Versatile: Think beyond steak! This classic French sauce is incredible on so many dishes. From grilled meats and seafood to roasted vegetables, eggs Benedict, or even a gourmet sandwich, prepare to be amazed at how versatile it is.
- Pantry-Friendly Ingredients: You likely have most of the ingredients in your kitchen already, except maybe fresh tarragon. Simple, accessible, and delicious.
- Ready in Minutes: Seriously fast. This easy Béarnaise sauce recipe comes together in minutes, perfect for whipping up while your steak rests or your eggs poach. Quick, impressive, and stress-free.
If you love homemade sauces as much as we do, be sure to explore these other fantastic recipes: “Oh My!” Steak Sauce, Tzatziki Sauce, Best Chimichurri Sauce and Mushroom Sauce for Steak!
What Exactly is Béarnaise Sauce?
Béarnaise sauce is a luxurious, flavorful sauce originating from France in the 1830s. While named after the Béarn province, it was actually born just outside of Paris.
Classically, it’s an emulsion of egg yolks and clarified butter, flavored with a reduction of white wine, tarragon, and shallots. Béarnaise is considered a “child” sauce of the “Mother Sauce” Hollandaise. Traditionally known for being tricky to make by hand, this blender version makes it accessible to everyone!
Béarnaise vs. Hollandaise: What’s the Real Difference?
The key difference between Hollandaise and Béarnaise sauce lies in their flavor profiles. Hollandaise is a rich, buttery, and relatively simple sauce made with egg yolks, lemon juice, butter, salt, and pepper (or cayenne). Béarnaise elevates the flavor by incorporating tarragon and shallots into a white wine reduction. These additions give Béarnaise a more aromatic, savory, and complex taste.
Ingredients for the Béarnaise Sauce recipe in small bowls.
Ingredients for Your Pioneer Woman Béarnaise Sauce
Butter, wine, and eggs form the foundation of this surprisingly simple yet decadent sauce. Here’s your grocery list:
- Dry White Wine: Choose a dry white wine for the reduction, not sweet. Chardonnay is an excellent choice.
- Tarragon Vinegar: Tarragon vinegar enhances the tarragon flavor beautifully. If unavailable, white wine vinegar, champagne vinegar, or cider vinegar can be substituted. Tarragon Vinegar is recommended for the best authentic taste.
- Shallots: These mild, onion-like vegetables with a light purplish skin are essential for Béarnaise’s distinctive flavor. Find them in the produce section near garlic and onions.
- Egg Yolks: Room temperature egg yolks are crucial for smooth emulsification.
- Freshly Cracked Black Pepper: For the most vibrant pepper flavor, freshly cracked is best.
- Garlic Salt: Adds a touch of savory depth. Regular salt can be used instead, adjusting to taste later.
- Fresh Tarragon Leaves: Tarragon is the signature herb of Béarnaise sauce and should not be substituted. Its anise-like flavor is irreplaceable.
- Butter: Use salted or unsalted butter. If using salted butter, taste and adjust salt at the end.
A immersion blender in a jar blending egg yolk and tarragon mixture.
A jar filled with whipped Béarnaise Sauce.
Tips for Béarnaise Sauce Success
This blender Béarnaise sauce recipe is remarkably easy, but a few key tips will guarantee perfect results:
- Room Temperature Egg Yolks: Using room temperature egg yolks is highly recommended. Separate your eggs and let the yolks sit at room temperature for about 30 minutes to an hour before starting. This helps them emulsify smoothly.
- High-Power Blender is Your Friend: Ensure you use a powerful blender, food processor, or immersion blender to achieve a perfectly smooth sauce. Lumps are not welcome in Béarnaise! A blender works wonderfully, and an immersion blender is even more convenient for this recipe.
- Sauce Too Thick? Béarnaise should be thick enough to coat a spoon but still pourable. It will be thinner than mayonnaise. If your sauce becomes too thick, simply add a teaspoon of water at a time and blend again until you reach the desired consistency.
Delicious Ways to Serve Béarnaise Sauce
Get ready to put Béarnaise sauce on everything! It truly elevates countless dishes. Here are some irresistible serving suggestions:
Béarnaise Sauce on a steak with a fork and steak knife.
Storing Leftover Béarnaise Sauce
Freshly made Béarnaise sauce is always best, served immediately. Refrigeration will cause the sauce to solidify (like butter), and reheating can sometimes lead to separation.
However, if you have leftovers, store them in an airtight container in the refrigerator. Think of it as flavored butter to spread on toast!
To attempt reheating leftover Béarnaise, use a double boiler (or a heatproof bowl set over a simmering pot of water). Gently warm the sauce over medium heat in the double boiler, adding a splash of tarragon vinegar. As it begins to melt, whisk vigorously! Continue whisking until it returns to a smooth, runny mayonnaise-like consistency. Remove from heat and serve promptly.
