A classic butter sauce blended with herbs, this Easy Bearnaise Sauce comes together in just a few minutes and is the perfect accompaniment for your favorite steak recipe. Eggs, butter, herbs and lemon are blended together into a creamy, velvety sauce that’s rich and heavenly. 

Bearnaise sauce in a white dish with a spoon.


Bearnaise Sauce

We are a steak loving family and quite frequently, whip up a big hunk of beef pretty regularly. It’s one of our favorite dinners and what makes it better is the sauces we serve alongside it. We always have a big bottle of homemade steak sauce in the fridge to dip our steak in but what we really LOVE is this Bearnaise Sauce.

It’s rich, creamy and velvety smooth. And this Bearnaise Sauce comes together in minutes with the help of your blender. It’s a great way to amp up your usual roast beef tenderloin or your holiday Prime Rib Roast.

With the holidays right around the corner, I like to make my menu a little extra special for guests and this Bearnaise Sauce is ALWAYS on it. Not just because it seems upscale and worthy of a restaurant but because it’s so simple to make without breaking a sweat.

Bearnaise sauce being poured into white bowl.

What is Bearnaise Sauce?

Bearnaise Sauce is a sauce made of melted butter, egg yolks, shallots, tarragon and lemon juice. It’s derived from the mother sauce, Hollandaise, with the addition of shallots and tarragon.

It has more depth of flavor than Hollandaise, although, hollandaise sauce is equally lovely to serve with your favorite poached eggs.

Eggs in the bottom of a blender.

How To Make It

  1. Saute the shallots in butter over medium heat until softened. Set aside.
  2. Wipe the skillet clean and melt the butter.
  3. Add the yolks, water, shallots, lemon and salt to a blender.
  4. Blend the ingredients until smooth and then slowly add the butter in a thin stream until an emulsion forms.
  5. Fold in the chopped herbs.
  6. Transfer to a serving dish and serve immediately.
Eggs whipped in a blender.

Tips for Making Homemade Bearnaise Sauce

  • Be sure your butter is hot when you stream it into the eggs or your sauce will not thicken up quickly.
  • If you do need to make the sauce in advance, you can reheat it over low heat in a sauce pan. Whisk the sauce constantly so the heat doesn’t scramble the eggs. 
  • Don’t have lemons, you can use the same amount of white wine vinegar in the sauce.
  • Do NOT reheat in the microwave!
  • Be sure to use a powerful blender, this is the one I use and LOVE.
Tarragon being added to bearnaise sauce.

This Blender Bearnaise Sauce recipe is so simple to make. It’s buttery and smooth…and it’s perfect on just about everything. If you have a thing about raw eggs make sure to use pasteurized eggs. The pasteurization process eliminates the risk of salmonella without changing the nutrition or flavor of the eggs.

What To Serve It With

We like to serve Bearnaise sauce over this easy Pan Seared Filet Mignon and this easy Grilled Filet Mignon. It’s also fantastic drizzled over Lobster Tail for an extra special dinner.

Filet Mignon sliced on a white plate with green beans.

And don’t forget to include it with this easy Bacon Wrapped Filet Mignon!

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More Easy Sauce Recipes

Creamy Horseradish Sauce on a gold spoon over a bowl of horseradish sauce on a blue background.
Bearnaise sauce being poured into white bowl.

Get the Recipe: Easy Bearnaise Sauce Recipe

Yield: 8
Prep Time: 5 minutes
Cook Time: 4 minutes
Total Time: 9 minutes
Creamy and smooth, this easy Bearnaise Sauce comes together in just a few minutes.
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Ingredients

  • 1 tablespoon chopped shallots
  • 4 large egg yolks
  • 2 tablespoon water
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped tarragon
  • 1/8 teaspoon kosher salt
  • 16 tablespoons melted butter cooled to room temperature

Equipment

  • blender or food processor

Instructions 

  • Add one tablespoon butter to a skillet and saute the shallots until softened, about 3-4 minutes. Set aside.
  • Add the yolks, water, lemon, shallots and salt to a blender.
  • Blend the ingredients until smooth and then slowly add the butter in a thin stream until an emulsion forms.
  • Fold in the tarragon.
  • Transfer to a serving dish and serve immediately.
Calories: 236kcal, Carbohydrates: 2g, Protein: 2g, Fat: 25g, Saturated Fat: 15g, Cholesterol: 158mg, Sodium: 242mg, Potassium: 69mg, Fiber: 1g, Sugar: 1g, Vitamin A: 903IU, Vitamin C: 2mg, Calcium: 38mg, Iron: 1mg
Author: Kellie
Course: Condiment
Cuisine: French