When making the béarnaise with an immersion blender, we prefer to make it in a 2-cup liquid measuring cup, but another container of equal volume and diameter will also work. It’s important to make sure the butter is still hot (about 180 degrees) so that the egg yolks cook sufficiently. This recipe contains raw or undercooked eggs, which comes with inherent risks. To learn more about food safety, check out this guide.
For our recipe for Blender Hollandaise, click here.
