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Blender Bearnaise


  • Place the tarragon vinegar, red onion and tarragon leaves in a heavy-bottomed pot and boil until halved.
  • To make clarified butter, microwave the butter until just melted. Then skim any foam off the top and pour off into a small jug, leaving the milky residue behind.
  • Combine the egg yolks, cold water and  vinegar solution in a blender for a minute or so. Then slowly add the clarified butter, little by little, continually blending.


  • 50 ml tarragon vinegar
  • 1 heaped finely chopped red onion
  • 1 tbsp fresh tarragon leaves
  • 200 gm unsalted butter
  • 2 egg yolks
  • 2 tbsp cold water

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm