Béarnaise and Hollandaise were sauces that always scared me. The traditional method is time consuming and can easily result in curdling of the egg yolks or separation, if you add the butter too quickly.
But nothing beats a good piece of steak with a buttery Béarnaise sauce, and the ‘out the jar’ and ‘packet mix’ versions just don’t cut it!
So I’ve fiddled around with a number of different recipes and think I’ve finally cracked the easiest and tastiest blender Béarnaise.
Category: ‘Sauces’
Blender Bearnaise
Easy Hollandaise Sauce
Ingredients
4 egg yolks
½ tsp Dijon mustard
1 tbsp fresh lemon juice
1 squirt Tabasco
4oz butter
Pinch Salt
Melt the butter in a sauce pan, and keep warm. Into the blender place the yolks, salt, mustard, lemon juice, and Tabasco. Blend for three seconds. Heat melted butter until it just starts to sputter, but not burn. Then turn the blender back on, and while the blender is going, slowly pour in the hot butter. The temperature of the butter is the secret: It must be very hot, and the hollandaise will thicken immediately.