Blender Béarnaise

Preparation info

  • Difficulty


  • About

    1¼ cups


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • cups blender hollandaise
  • 2 tablespoons tarragon vinegar
  • 2 tablespoons dry white wine
  • 1 tablespoon chopped fresh tarragon or half the amount dried
  • 1 tablespoon chopped shallot or green onion (scallion)


  1. Prepare the hollandaise according to the directions.

  2. Combine the remaining ingredients in a small saucepan and cook until almost all the liquid evaporates. Spoon what remains into the hollandaise and blend on high speed for 6 seconds.