Béarnaise sauce is best served with a perfectly cooked steak and a good pile of chips. It's a sauce that takes a bit of practice to get the hang of, but it's well worth the effort you put in - and once you've mastered it you'll be able to impress your friends and family with this delicious dip. Béarnaise sauce is ideal for a special occasion, as it does take a little bit of prep. The fragrant tarragon is the perfect flavour for plenty of main meals - from fish and chicken to the classic steak accompaniment. Much like a mayo you need to gently whisk egg yolks until they start to thicken before carefully adding the rest of your ingredients.
HOW TO MAKE BÉARNAISE SAUCE
Method
Pour the vinegar into a saucepan; add the shallots, chopped tarragon and a large pinch of salt. Heat gently over a medium heat until the volume of liquid has reduced by more than half. Strain and set aside until completely cool. In a glass bowl lightly beat the egg yolks with 1tsp water. Stir in the cooled vinegar and then add the lemon juice.
Put the glass bowl over a pan of simmering water (do not allow the base of the bowl to touch the water). Whisk constantly until the sauce has thickened enough to coat the back of a spoon.
Remove the bowl from the heat and slowly pour in the clarified butter in a steady, slow stream, whisking continuously until the mix is thick and smooth. Season to taste and stir in the tarragon leaves.
- Serve with steak cooked to your liking, chips, and a green salad.
Ingredients
- 6tbsp white wine vinegar
- 2 echalion shallots
- 1 bunch of tarragon (leaves and stalks separated, leaves finely chopped)
- 4 free-range egg yolks
- 1tsp lemon juice
- 250g clarified butter
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