Directions
Into a medium heated pan add wine, white wine vinegar, shallots, peppercorns, cloves, bay leaves, 80% of the tarragon
Reduce by half and add a pinch of salt
Sieve wine solution so you have approx 250ml of liquid remaining. Then place into fridge for 5-10 to slightly cool
add egg yolks and wine solution into a tall receptile like a nutribullet cup
Slowly drizzle the ghee into the solution whilst blending with your stick blender
after 2-3 mins it should start to thicken up. If it remains extremely watery, place in the microwave for 15 seconds at a time between blending until you reach a thick paint like consistency
Add the remaining tarragon and a dash of salt and pepper to finish
Recipe Note
1. Not just steak: Bearnaise is amazing as a decadent burger sauce, fish accompaniment or with eggs benedict
2. Tarragon: The hero of this sauce os fresh tarragon. Any good supermarket will stock it in the fresh herbs section. DON'T SKIP IT ;)
3. Shallots: The subtle sweetness of these is much preferred over white or brown onions
4. Leftover egg whites: Use the egg whites to make a killer frittata the next day for brekky!
5. Longevity: No hard and fast rule here, but if you use a sterilised and airtight container you can punch out to two weeks easily.
Nutrition
Nutrition
- Serving Size
- 1 tbsp
Amount/Serving
% Daily Value
- Fat
- 8.5 grams
- 13%
- Saturated Fat
- 5 grams
- 25%
- Cholesterol
- 42 milligrams
- 14%
- Sodium
- 97 milligrams
- 4%
- Protein
- 0.5 grams
