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Béarnaise Sauce Recipe

Jane Curran's avatar
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published
in Recipes
Sirloin with Bearnaise and Sweet Potato Polenta Chips
Serves4
Total Time1 hours 15 mins
Nutrition Per PortionRDA
Calories790 Kcal40%
Fat41 g59%
Saturated Fat21 g105%

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

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

Method

  1. 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.

  2. 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.

  3. 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.

  4. Serve with steak cooked to your liking, chips, and a green salad.
Jane Curran
Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.