By Jane Curran
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
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.
- 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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