Easy bearnaise suace recipes include those by respected food columnist J. Kenji Lopez-Alt and the culinary team at Real Simple magazine. Each recipe requires a mere handful of ingredients and provides instructions for preparing a bearnaise in approximately 30 minutes.
For an easy bearnaise, you need 1/2 cup of white wine, 1/4 cup of white wine vinegar, 3 sprigs each of tarragon and chervil, 1 small shallot and 2 egg yolks. 12 tablespoons of unsalted butter, fresh black peppercorns and salt to taste are the remaining ingredients.
Combine the herb stems, wine, vinegar, black peppercorns and shallots in a medium saucepan. Bring to a simmer over medium heat, then lower the heat, and reduce the infusion to 1 1/2 tablespoons, cokking for about 15 minutes. Strain the reduction through a fine mesh into a bowl.
Transfer the reduction to a cup that snugly fits around an immersion blender, such as a Pyrex measuring cup, and add a pinch of salt. Meanwhile melt the butter, and pour it into a 1-cup liquid measuring cup. Insert the head of an immersion blender into the egg-yolk-and-vinegar reduction in the glass measuring cup.
Drizzle hot butter into the reduction while constantly blending it, until the sauce is thick and creamy. Whisk in the tarragon and the chervil. Serve the sauce immediately.