Homemade Béarnaise sauce

by Matthias Schmitt

Perfect for steak


1 shallot, finely chopped
2 sprigs fresh tarragon
2 tbsp white wine vinegar
150g unsalted butter, melted
2 egg yolks

Homemade Béarnaise sauce


1. Simmer the shallot and 1 sprig of tarragon in the vinegar until reduced by half

2. Strain into a bowl over a pan of boiling water, whisking in the egg yolks, then the melted butter until you have a smooth béarnaise. Turn off the heat, chop the rest of the tarragon leaves and stir into the sauce

Chef's Tip: If you find your béarnaise sauce has come together a little before time, don’t keep it on the heat in case it splits. It’s better to let it cool naturally and gently reheat in its bowl over steaming water.

* To check your steak is cooked to your preferred level of doneness, use the press test, as explained in this guide, complete with ‘how-to’ video – here.

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