Bearnaise mayo

Jump to Recipe Print Recipe

Recipe for bearnaise mayo

Homemade Béarnaise Mayonnaise in no time!

If you have just under 2 minutes, there’s no excuse not to dive into making your own mayo that tastes like béarnaise sauce. What’s not to like? It just requires an immersion blender and a tall glass/bowl.

This mayo can be used for many things, but we prefer to use it as a dip for chips, a sauce for grilled steaks, or in a potato salad.

Normally, I would use homemade béarnaise essence and fresh tarragon, but I decided to test a version that everyone can make—even if you’re, for example, in a modest summer house kitchen with very few tools.

Servings: 1 glass

Bearnaise mayo

Author: Per Asmussen

Keyword: Dressing, easy, France, Grill, Sauce, Sauce Bearnaise, Sides, Summer

Prep Time: 1 minute minute

Cook Time: 1 minute minute

Metric - US Customary

Prevent sleepKeep the display on

Ingredients

• 1 Egg M/L
• 6 gram Salt
• 2.5 gram White Wine Vinegar
• 5 gram Dijon Mustard
• 184 gram Rapeseed Oil
• 4 gram Tarragon dried
• 30 gram Bearnaise essence
• 2.5 gram Lemon Juice
• Cayenne Pepper to taste
• White pepper to taste
• Salt to taste

Instructions

• 1. Find your immersion blender and a tall glass that fits the immersion blender.
  2. Crack the egg into the tall glass.
  3. Add 1 tsp. salt on top of the egg.
  4. Add white wine vinegar and Dijon mustard.
  5. Slowly pour the canola oil into the glass.
  6. Place the immersion blender all the way at the bottom of the glass.
  7. Turn on the immersion blender and keep it at the bottom of the glass while blending around.
  8. After a few seconds, begin to slowly lift the immersion blender while still blending in a circular motion. Continue upwards as the mayo thickens.
  9. Mix in tarragon, lemon juice, and bearnaise essence well into the mayo.
  10. Serve!
• 
• 
• 

Prevent sleepKeep the display on

Notes

You can also choose to use homemade bearnaise essence. See recipe here.
If you want to use fresh tarragon, use 3 sprigs (without the stems, of course). When my own tarragon reaches a certain size, I pick the sprigs and put them in freezer bags and then in the freezer - that way I have fresh tarragon all year round!