Bearnaise sauce is a derivation of the classic Hollandaise sauce, the difference is that it’s flavoured with Tarragon. Bearnaise is my favourite sauce to accompany a good pan seared steak (preferably a big old lump of well aged Rib Eye).
Serves 4 – Gluten Free*
- 300g clarifed butter or ghee, melted and kept warm
- 4 tbsp white wine vinegar
- 4 shallots, finely chopped
- 3 tbsp chopped fresh tarragon stalks, plus 2 tbsp whole tarragon leaves
- salt and freshly ground black pepper
- 4 meduim free-range egg yolks
- 1 tsp lemon juice
- Pour the vinegar into a non-reactive saucepan.
- Add the shallots, chopped tarragon stalks and salt, to taste.
- Heat gently over a medium heat until the volume of liquid has reduced by more than half.
- Strain and set aside until completely cooled.
- Lightly beat egg yolks with one teaspoon of water. Stir the egg yolk mixture into the cooled vinegar, then add the lemon juice.
- Pour the mixture into a bowl suspended over a pan of simmering water (do not allow base of the bowl to touch the water).
- With an electric whisk, whisk constantly until the sauce has thickened enough to coat the back of a spoon and has increased in volume.
- Remove the bowl from the heat and slowly pour in the clarified butter in a steady stream, continuing to whisk, until the mixture is thick and smooth.
- Fold in the tarragon leaves and season, to taste, with salt and freshly ground black pepper.
Pop the bowl back over the water (off the heat) to keep warm until ready to use, then pour over your best grilled steak or some poached Salmon.
*Gluten Free – Although I make every effort to ensure that the ingredients listed are gluten free, you should double check at the time of using as products change their base ingredients frequently