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
This is a classic and versatile recipe, I use it regularly and always make a double batch and freeze it in portions, as it makes a quick base sauce for so many other dinners.
Once you’ve made it you’ll never want to use a jar again.
Serves 8 -12 Gluten Free
5 garlic cloves
1 large brown onion, finely chopped
large bunch fresh basil
4 tbsp extra virgin olive oil, plus more to serve
2 tbsp tomato purée
4 x 400g/14oz cans chopped plum tomatoes
1 tbsp caster sugar
salt and freshly ground black pepper
Heat the oil in a wide saucepan or large frying pan,
Fry the onion for 5 minutes, or until translucent and soft but not coloured.
Add the garlic and finely chopped basil stalks and sizzle for one minute, again not allowing them to colour.
Stir in the tomato purée.
Tip in the chopped tomatoes, and sugar.
Season with a generous amount of salt and pepper.
Simmer slowly for 30 minutes until the sauce is rich and thick.
Tear and stir in the basil leaves just before the end.
This can be frozen but should be used within a month.
For a creamy mascarpone and tomato sauce, add 1 tbsp of mascarpone cheese per person to the sauce and a little bit of the pasta water to thin it a little, Top with some Basil leaves and a generous grating of parmesan. Or fry off some meatballs and add to spaghetti for a quick and easy meal.