Recipe of the Month
Standing Walrus

Bacon Bearnaise Sauce

Bearnaise, is pretty much a standard accompaniment to steak, and Fillet Mignon in particular. This is a "Blender Version" where the hot bacon fat and butter will cook the egg yolks.

It's really not a true Bearnaise, but rather a Bernaise styles sauce the incorporates the basic ingredients form the standard, then kicks them up. I know this will become one of your favorites.

You can either leave it thick and chunky or add the cream or chicken broth to thin it down a bit.




  • 2 Slices Thick-sliced Bacon, minced
  • 1/2 Medium Onion, Minced
  • 2 Sticks Butter
  • 3 Large Egg Yolks
  • 1 Tablespoon Champagne Wine Vinegar
  • 2 Dashed Worcestershire Sauce
  • 1 Teaspoon Dried Tarragon
  • 1 Tablespoon Dried Parsley
  • 1 Teaspoon Butt Kickin' Blacken, Original Recipe
  • Chicken Broth, optional, as needed
  • Heavy Whipping Cream, optional, as needed

1. Mince the bacon, and place it in a small fry pan over medium heat to render it's fat, and to crisp up.

2. While the bacon is cooking, you can begin melting the butter to clarify it. Place it in a pot over low heat for a good 10 minutes to boil off the water, and to separate the milk solids.

3. Place the egg yolks in a blender along with the vinegar, tarragon, parsley, blacken, and the hot bacon, and bacon fat. Blend until it's all smooth.

4. With the blender running on slow, pour the now clarified butter into the container, leaving the milk solids in the bottom of the pot. The hot butter will cook the egg yolks.

5. Add chicken broth, cream, or white wine to thin it down a bit. Either strain, or leave it chunky (my preference).


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I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
  1. Whether or not you like this recipe and why.
  2. How you'd like to see it different.
  3. Suggestions for new recipes I could post.
  4. Recipes you've made using Butt Kickin' Blacken.
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Bacon, Bearnaise Sauce on a Bacon Wrapped, Fillet Mignon, Picture

Bacon Bearnaise Sauce




Once you start using Butt Kickin' Blacken, you'll wonder how you ever cooked without it.



Steak Salad Picture



Leftovers


Any Leftovers can be stored in the refrigerator, thenn re-heated over a pot of boiling water. don't let it boil, but just let it get warm and soft again.


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Bacon / Hollandaise Sauce, Picture
Bacon / Hollandaise Sauce


Bacon Wrapped, Filet Mignon, Picture
Bacon Wrapped, Filet Mignon


Grilled Asparagus, Picture
Grilled Asparagus