Fondue Blender Bearnaise Sauce Recipe

Home

Add a Recipe

Top 100

Cold Appetizers Hot Appetizers Seafood Salads Soups Main Course Desserts Drinks Baked Goods

Recipes for Kids Microwaveable Recipes Holiday Foods Dietary Recipes BBQ Recipes Vegetarian

English Recipes Jewish Recipes African Recipes Caucasian Recipes Swiss Recipes International Recipes American Recipes French Recipes Ukrainian Recipes Italian Recipes Eastern European Recipes Chinese Recipes Spanish Recipes Japanese Recipes German Recipes South American Recipes Belarusian Recipes

You are here: All Recipes

Fondue Blender Bearnaise Sauce

Submit a recipe photo

Ingredients:
3 green onions or shallots, minced
2 tablespoons wine vinegar
2 egg yolks
1 teaspoon dried tarragon
1/8 teaspoon salt
1/8 teaspoon dry mustard
Dash of liquid hot pepper seasoning
1/2 cup (1/2 lb.) butter, melted

Directions:
The blender makes traditionally time-consuming Bearnaise go together much faster. Results are great with beef or fish fondues.
Cook onions or shallots in wine vinegar until liquid is absorbed and onion tender. Place in blender with egg yolks, dried tarragon, salt, mustard, and hot pepper seasoning. Blend for 5 seconds.
Gradually add melted butter. (If your blender does not have a small opening in the lid, cover the container with heavy foil, fasten securely with a heavy rubber band, make a hole in center of foil, and insert a funnel.) The sauce will thicken at once. If too thick, add a small amount of hot water. Makes about 3/4 cup.