Bearnaise Sauce Version 2 - Thermomix Recipes from Steph

Bearnaise Sauce Version 2

Recipe from the UK Thermomix Website

Very similar to hollandaise with the addition of tarragon and black pepper. Great accompaniment to most meats and vegetables.


Few sprigs tarragon

1 spring onion/shallot

½ tsp peppercorns

2 tbsp white wine vinegar

2 tbsp white wine

3 egg yolks

Salt and pepper to taste

150g unsalted butter


Place tarragon into TM bowl and chop for 5 seconds on speed 6. Set aside.

Place spring onion/shallot and peppercorns into TM bowl and chop for 6 seconds on speed 8.

Add remaining ingredients (including tarragon) and cook for 6 minutes at 80ºC on speed 4.

Serve immediately.

General Tips

Should your sauce separate, (this can depend on the freshness of your eggs) simply increase to speed 10 for 20-25 seconds whilst you add 1 tbsp boiling water through hole in lid. To thin sauce, add 1-2 tbsp boiling water, to thicken, 1-2 tbsp additional butter.

1 Comment »

  1. avatar clarice feldman Says:

    I used this Bearnaise recipe 1 last night to great effect BUT I was worried about placing egg yolks into the warm TM so I cooled the sides off first by running cold water over them. I think this is something to consider as yolks dropped into a warm bowl will probably scramble.

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