Fine dining bearnaise sauce at home
Béarnaise Sauce is considered by many to be one of the most indulgent sauces to serve with steaks. A variation of Hollandaise sauce, one of the 5 “mother sauces” in classical French cookery, it has a reputation as insanely difficult to make by hand. But this recipe uses a much simpler method by using an electric blitzer - and only takes a few minutes to thicken.
Béarnaise Sauce – world’s best steak sauce
John from AUSSIEQ BBQ
8
15 minutes
2 minutes
77
French
Sauces
Béarnaise Sauce is considered by many to be one of the best sauces to serve with steaks and even fish. A variation of Hollandaise sauce, it’s extremely difficult to make by hand. But this recipe uses a much easier by using a stick blender that yields exactly the same result – in 2 minutes flat!
Ingredients
- 12-16 peppercorns
- 2 cloves
- 2 bay leaves
- 2 shallots finely diced
- 1/4 cup tarragon leaves chopped
- 2 tbsp chopped parsley or chervil
- 250ml dry white wine
- 250ml white wine vinegar
- 4 egg yolks
- 1 cup of ghee
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
