Food - Drink
The Blender Trick For Extra Creamy Bernaise Sauce
By LAUREN ROTHMAN
Béarnaise sauce is a steakhouse staple made of emulsified butter, egg yolks, white wine vinegar, shallots, and tarragon, creating a rich sauce that enhances a perfectly cooked steak. Béarnaise isn't too hard to make at home, but using this trick with your blender will prevent the sauce from breaking and make it extra creamy.
To make a creamy béarnaise with less risk of breaking your emulsion, Food & Wine’s Justin Chapple says that a warm blender is a way to go. Before blending the egg yolks with the vinegar reduction and the softened butter, Chapple fills his blender with hot tap water, then dumps it out and wipes the blender dry.
Chapple explains that “When you start to incorporate the butter during the puréeing process, you want to make sure that it’s not going to seize up because the blender is too cold.” A cold blender container may keep your butter cool, resulting in a chunky sauce, while a warm one will melt the ingredients together smoothly.