• Recipe

    Matthias Schmitt

    Béarnaise Sauce

     

    Béarnaise sauce for steak is an absolute classic. Rich,smooth and favoured with tarragon, it can be tricky to master but is well worth the effort. 

  • Ingredients
     
    • 1 shallot, finely chopped
    • 2 sprigs fresh tarragon
    • 2 tbsp white wine vinegar
    • 150g unsalted butter, melted
    • 2 egg yolks
  • Method
     
    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.
    3. Turn off the heat, chop the rest of the tarragon leaves and stir into the sauce
    4. 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.
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