Blender Bearnaise

Serves: 10

Last weekend, I cooked a tomahawk over charcoal and it was tremendous.

350c, 6 minutes over direct heat and then 10 minutes over indirect heat. Rested for 25 mins.

Perfect, medium rare. As one person put it online when looking up the cooking technique and target internal temperature: you could cut it with your tongue and indeed, you almost could.

The king of the cuts?
Indirect heat before the grill was on.
Started with lobsters because why not?
My goodness.
Perfect.

Nat wanted a bearnaise at the side: which I agreed with on one hand, though what a pain. Double broiling, frantically whisking eggs, fearful of the sauce splitting.

At the same time of course, when I am walking the tight rope of cooking a tomahawk.

For years my mother has said to use the blender method, though I had only ever done so for hollandaise.

The time had come. (And to cut a long story short, I’m never going back.)

FTW.

Ingredients

1/4 c white wine vinegar
1/4 c white wine
2 tbsp shallots, minced
3 tbsp fresh tarragon, chopped and divided
1 1/4 tsp salt, divided
1/4 tsp freshly ground pepper
3 large egg yolks
1 c unsalted butter, melted

Method

  1. Combine the vinegar, wine, shallots, 1 tbsp of the tarragon, 1/4 tsp salt and the pepper in a small saucepan. Bring to a boil and simmer over medium heat for 5 minutes until the mixture is reduced to a few tbsp. Cool slightly.
  2. Transfer the cooled mixture, along with the egg yolks and 1 tsp salt into a blender. Blend for 30 seconds.
  3. With the blender running, slowly pour hot butter through opening in the lid. Add remaining 2 tbsp tarragon and blend for a second.

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