-
Béarnaise sauce for steak is an absolute classic. Rich, smooth and flavoured with tarragon, it is well worth the effort for the ultimate steak Béarnaise.
-
-
- 1 shallot, finely chopped
- 2 sprigs fresh tarragon
- 2 tbsp white wine vinegar
- 150g unsalted butter, melted
- 2 egg yolks
-
- Simmer the shallot and 1 sprig of tarragon in the vinegar until reduced by half.
- 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.
Related Products
Simple Registration
About You