Super-fast Bearnaise sauce in 5 minutes

Ingredients for 1 servings:

• 80 g butter
• 20 ml whipped cream
• 3 tbsp dry white wine
• 3 egg yolks
• 1 tsp mustard, mild
• ¼ tsp sea salt
• 1 tsp sugar
• ¼ tsp white pepper
• 1 tbsp, heaped tarragon, fresh, coarsely chopped (or 1 tsp dried)
• ½ m.-large shallot(s)
• 1 bay leaf, fresh
• 60 ml vegetable oil, neutral (rapeseed or sunflower)
• ½ tsp cornstarch or xanthan gum

Instructions

Working time approx. 3 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 5 minutes

Very easy and successful to make with the “magic wand”

To make this quick Béarnaise, you’ll need a hand blender and a cylindrical container that’s only slightly larger in diameter than the blade of the hand blender. Separate the eggs (don’t use the egg whites), finely dice the shallot, and roughly chop the fresh tarragon. Boil the white wine, shallot, and bay leaf in a small saucepan on the stovetop for 1 minute to evaporate most of the alcohol. Remove from the heat, add the butter, and let it melt. Then add the cream and vegetable oil, toss or stir thoroughly, and transfer to the blender. Remove the bay leaf first. Tip: If you score the bay leaf a few times starting at the center with a sharp knife, the flavor is much better! Add all the other ingredients to the blender, adding the egg yolks last. Lower the blender to the bottom of the container, switch it on to full power, and slowly pull it up. The Béarnaise is basically ready. If desired, season with salt, pepper, and sugar to your liking and save it for future reference in your own “tailor-made” recipe. If you like, add a few squeezes of lemon juice for a touch of freshness. Hot or cold, my Béarnaise sauce is a wonderful accompaniment to roast beef, fish, asparagus, potatoes, vegetables, and much more…