Article featured image
Photo: buhny on Flickr

This thick, tangy sauce goes on top of steaks, vegetables, eggs, or even oysters. The hint of tarragon in Bearnaise sets it apart from other sauces, and a dash or two of hot sauce can give it a nice little kick. 

Our recipe calls for the use of a blender, not only to save your wrist from the threat of Carpal Tunnel Syndrome that comes from trying to whisk this sauce, but also to offer the chance for a quick save if the sauce “breaks” (see instructions).

Try this sauce next time you’re grilling a steak and you’ll be hooked!