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Rob Loves Bearnaise Sauce!!!. I usually make it when we are grilling a Filet Mignon. This is really a basic recipe, but I usually add a little bit more tarragon, fresh from our herb garden. Believe me, Rob will eat this sauce on almost anything. He loves it on poached eggs with Canadian bacon on an English muffin, spooned over grilled fish chicken, or vegetables. He also loves with baked potatoes instead of butter & sour cream.
Our Hamilton Beach commercial bar blender is perfect to make this bearnaise sauce. It has just 2-speeds…high and low. That’s it! It’s simple to operate and extremely dependable…American-made in their plant Wilson, North Carolina. We’ve owned it for a number of years and it still runs as though it was brand new. I learned long ago to buy quality kitchen tools. It makes preparing any dish so much easier.
To make this dish a great success, I recommend using these ingredients and cooking tools. Ingredient Note: Whenever possible, I always purchase the “Culinary” size ingredients for cost savings and their canister or large seal containers. That way I’m rarely out of an ingredient when I need to put my hands on one. Also, if you’re unfamiliar with a specific brand that I recommend, you can rest assured that I’ve tested it many time before against more well-known brands and found it superior. Lastly, oftentimes the actual “pack or bulk size” of a recommended ingredient is listed in the descriptor. That’s for your ordering purposes. I has nothing to do with the “specific amount” called for in my recipe.
Sparrow Lane Champagne vinegar
Morton Kosher salt
McCormick Freshly ground black pepper
All-Clad small saucepan
Hamilton Beach commercial blender
- 1/4 cup white wine vinegar. For best results use Sparrow Lane Champagne vinegar
- 1/4 cup good white wine. I use Seaglass Chardonnay.
- 2 tablespoons minced shallots
- 3 tablespoons chopped fresh tarragon leaves, divided
- Morton Kosher salt
- McCormick Freshly ground black pepper
- 3 extra-large egg yolks*
- 1/2 pound (2 sticks) unsalted butter, melted
- For the sauce, put the Sparrow Lane Champagne vinegar, Seaglass Chardonnay, shallots, 1 tablespoon tarragon leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a All-Clad small saucepan. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons. Cool slightly.
- Place the cooled mixture with the egg yolks and 1 teaspoon salt in the jar of a Hamilton Beach commercial blender and blend for 30 seconds at high-speed. With blender still on, slowly pour the hot butter through the opening in the lid. Take your time. Then, add the remaining 2 tablespoons of tarragon leaves and blend only for a second. If the sauce is too thick, add a tablespoon of Seaglass Chardonnay to thin. Keep at room temperature until serving.
- Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender. Then, just before serving, add 1 tablespoon of very hot tap water and blend for a few seconds.
Can be made 1 hour ahead. Cover and let stand at room temperature.