Béarnaise Sauce is a traditional French recipe for a classic tarragon-flavoured sauce of egg yolks and butter that's typically served with steak. The full recipe is presented here and I hope you enjoy this classic French version of: Béarnaise Sauce.
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This is a classic French tarragon-flavoured sauce, typically served with steak.
Ingredients:
2 tbsp white wine vinegar (tarragon vinegar is best)
1 shallot, very finely diced
2 tsp tarragon leaves, chopped (reserve the stalks)
2 egg yolks
150g unsalted butter, melted and cooled
pinch of salt
freshly-ground black pepper, to taste
Method:
Combine the vinegar, tarragon stalks and shallot in a small pan and bring to a oil. Cook until almost dry then strain and allow the liquid to cool.
Once cold, add the egg yolks and whisk until thick. Whisking vigourously and continuously, gradually add the melted butter ensuring that it's completely beaten into the egg yolks. The mixture will thicken appreciably.
Mix-in the chopped tarragon, season with salt and black pepper then serve with steak.
