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.