How to Make Perfect Bearnaise Sauce in Your Blender

Gather the ingredients. Combine the vinegar, white wine, shallots, 1 tablespoon chopped tarragon, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small saucepan. Bring to a boil and simmer over medium heat for 5 minutes until the mixture is reduced to a few tablespoons. Cool slightly. Transfer the cooled mixture with the egg yolks and 1 teaspoon salt into a blender. Blend 30 seconds. With the blender on, slowly pour the hot butter through the opening in the lid. Add the remaining 2 tablespoons tarragon leaves and blend for only a second. If the sauce is too thick, add a tablespoon of white wine to thin. Serve immediately and enjoy!