The nice thing about this Béarnaise Sauce? It’s so fast, you can make it while the steak is resting. Serve over steak for a fine dining restaurant experience at home. Makes enough for a very generous serving for 3 large steaks, or 4 sensible portions. Rich? Well maybe but worth every calorie!
INGREDIENTS
Infused Vinegar
1 tablespoon dry white wine
1 tablespoon white wine vinegar
1/4 teaspoon black pepper , coarsely crushed
1 small shallot peeled and finely sliced
2 sprigs tarragon
Béarnaise Sauce
3 egg yolks , at room temperature
1/4 teaspoon salt
175g Ghee
1 tablespoon tarragon leaves
METHOD
Place Infused Vinegar ingredients in a small saucepan over medium low heat.
Simmer for 2 minutes, then remove from the stove and let it stand for 5 minutes to infuse. Strain, pressing to extract as much liquid as possible. You should have around 1 tablespoon of liquid. Cool 5 minutes before use.
Melt the ghee
Place egg yolks, infused vinegar and salt in a tall, narrow container that a blender stick will fit into all the way to the base. Blitz briefly to combine.
With the stick blender going on high, slowly drizzle the butter in.
After all the butter is in, blitz for a further 10 seconds, moving the stick up and down.
Thickness: Add 1 tablespoon water, then blitz to incorporate. Add more water as needed, 1 teaspoon at a time, until the Bearnaise Sauce is a thick sauce but loose enough to ooze across a steak, coating it thickly.
Stir in the tarragon.
Original recipe BBC Good Food
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