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Classic: Béarnaise Sauce

Source of Recipe

Nicholas Brudnicki


Recipe Introduction

"This sauce is enough for about 6 steaks but you can also serve it with steamed vegetables. A very classic sauce for a very classy dinner."

List of Ingredients

1/2 cup white vinegar
3 shallots, chopped
8 whole black peppercorns
1 bay leaf
1/4 tsp dried tarragon leaves
4 egg yolks
250 gm butter, cut into small cubes




Recipe

Combine the vinegar, shallots, peppercorns, bay leaf, and tarragon in a small saucepan and bring to a boil. Once it reaches the boil, reduce the heat and simmer uncovered until the mixture is reduced by half. Strain, and reserve the liquid.

Place the egg yolks in the top half of a double saucepan, and stir until combined. Gradually stir in the reserved liquid. Place the top of the double saucepan over barely simmering water (the water should not touch the base of the top saucepan). Gradually whisk in the butter one cube at a time. If the top saucepan becomes very hot, remove it from the simmering water and continue to whisk in the butter gradually off the heat. When the saucepan has cooled down slightly, return it to position over the simmering water and whisk in the remaining butter. Once all the butter has been added, the mixture should have thickened to a even consistency. Remove from the water immediately, put into a serving jug, and be prepared for a truly heavenly saucy experience.