Perfect Béarnaise sauce to slather on steak, fries, asparagus, whatever you love! A classic French sauce made in seconds with your immersion blender!
Like all my other 30 second sauces, 30 second Béarnaise sauce is a quicker but just as delicious recipe for a classic sauce. All you need is an immersion blender, a jar, and a few simple ingredients. This quick sauce has all the flavor elements, a silky consistency, and is completely stable. I’ve even been able to reheat it without any problems!
what you’ll need for 30 second Béarnaise sauce
- this is a rich sauce, basically a butter and egg yolk emulsion!
- pasteurized egg yolks
- please note that this recipe includes raw egg yolks. Consuming raw or undercooked eggs may increase the risk of food borne illness, particularly for people with weakened immune systems, young children, pregnant women, or the elderly. It is recommended to use pasteurized eggs or consult with a healthcare professional before consuming raw eggs.
- the wine and vinegar help to make a stable emulsion, add a pop of acidity to the sauce, and help balance out the richness of the butter and egg yolks.
- they have a nuanced onion flavor and are key component in this sauce.
- tarragon has a beautiful unique flavor that immediately makes me think of French cuisine. It’s a component of fines herbes a traditional herb blend along with parsley, chervil, and chives. It’s the defining flavor in Béarnaise sauce.
- it’s an aromatic herb in the parsley family. Chervil is often used in French cuisine, where it’s also a key ingredient in fines herbes— It has a very subtle anise flavor and a pretty, delicate leaf.
- salt and pepper
Bearnaise vs Hollandaise
Both sauces are made with similar core ingredients: egg yolks, butter, and acid (usually vinegar or lemon juice). However, Béarnaise sauce incorporates the additional flavor of shallots and herbs, giving it a distinct taste. Hollandaise sauce is typically made with just the basic ingredients.
how we do it, in 3 easy steps!
- Put yolks and aromatics into a jar.
- Put the head of your immersion blender at the bottom of the jar and blend briefly to combine.
- With the blender running, drizzle in melted butter, moving the head of the blender around and up and down to completely emulsify the sauce.
why is the immersion blender the perfect tool for Béarnaise sauce?
The limited space and narrow shape of the jar help create a more concentrated mixing area for the ingredients. As the blades rotate within the confined space, the mixture is continuously forced towards the blades, allowing for a more thorough blending and emulsification process.
Plus, clean-up’s a breeze ~ rinse the blender head and store your sauce right in the same jar!
Béarnaise sauce faqs
What does Béarnaise sauce taste like?
- Béarnaise sauce has a rich and velvety texture with a tangy and buttery taste. It is slightly acidic from the vinegar and wine, balanced with the aromatic flavors of shallots and tarragon.
Can Béarnaise sauce be made without alcohol?
- Yes, if you prefer not to use alcohol, you can substitute the white wine with a non-alcoholic wine or white grape juice.
How long does Béarnaise sauce last?
- For best quality, use Béarnaise sauce within the first day or two.
Can Béarnaise sauce be reheated?
- the sauce will thicken when chilled, but it can be reheated gently over low heat or in a double boiler to bring it back to a pourable consistency. I have luck with the microwave, and it definitely helps to use a lower power setting. Be careful not to overheat the sauce, because it can separate or curdle if exposed to high temperatures for too long. Keep in mind you’re just looking to bring it to room temperature.
Can Béarnaise sauce be frozen?
- I don’t recommend freezing as it can affect the texture of the sauce. It’s best when it’s fresh.
what else can you do with Béarnaise sauce?
Yes, Béarnaise sauce and steak go together like peanut butter and jelly, but there’s so much more you can use it for…
- Eggs Benedict: Béarnaise sauce is a popular alternative to hollandaise sauce in eggs Benedict.
- Grilled or Roasted Fish: Béarnaise sauce pairs well with grilled or roasted fish, such as salmon, trout, or halibut.
- Vegetables: drizzle over asparagus, green beans, cauliflower, roasted potatoes, or fries!
- Chicken or Poultry: Béarnaise sauce can be served with grilled or roasted chicken, turkey, or other poultry dishes.
- Sandwiches and Burgers: Use Béarnaise sauce as a luxe condiment for sandwiches or burgers. I love it on my salmon burgers.
- Shellfish: Béarnaise sauce complements shellfish. Serve it alongside or drizzle it over shrimp or mussels.
- Beef Tenderloin: swap out traditional horseradish sauce for Béarnaise.
30 Second Béarnaise Sauce
- immersion blender
- jar that fits the heat of the immersion blender (not too wide)
- Put everything but the butter into a jar that just fits the head of your immersion blender. There should not be too much room to spare. This is important because it allows the blender to concentrate its blending power for the perfect emulsion.
- Melt the butter in a small saucepan.
- Put the head of the blender on the bottom of the jar and blend briefly just to combine everything. Then, with the blender going, drizzle the hot melted butter into the jar, wiggling the blender up down and around to get everything evenly blended. Once all the butter is in give it a final blend just to make sure its all thick and glossy.
- Taste your sauce to adjust the seasonings, if needed.
- The sauce can be used right away: Béarnaise sauce is usually served warm or at room temperature. It can also be refrigerated and gently reheated for later.