Béarnaise sauce is classic French sauce that pairs perfectly with Steak.
- 125 g (1/2 cup / 4 oz.) butter
- 30 ml (2 tablespoons) white wine vinegar
- 1 shallot
- 4 peppercorns
- 1 tablespoon fresh tarragon, finely chopped
- 2 egg yolks
- 1 tablespoon fresh chervil, finely chopped
- Salt and pepper, to taste
- Melt the butter in a small saucepan over a low heat. When the butter is foaming, remove the pan from the heat and leave it to stand for a few minutes. Using a fine sieve, strain the melted butter and discard the solids.
- In a small pan, heat the vinegar with the shallot, peppercorns, and tarragon, and 1 tablespoon of water. Simmer gently till the liquid has almost evaporated (until you have 1 tbsp. of liquid left).
- Place a bowl over a pan of hot water, add the vinegar (strain, discarding the herbs and shallots).
- Then whisk in the egg yolks and keep whisking over a very low heat until the yolks emulsify and thicken, about 3–5 minutes.
- Next, add the clarified butter in a thin stream, whisking continuously till you have a thick sauce.
- Finally, add chervil and season to taste.
If you want to prep the sauce a little in advance, when it is finished pour it into a thermos flask and store in that until you are ready to use it. The sauce will keep well for a few days in the fridge. When you want to reheat it, use a bowl over a saucepan of gently simmering water – whisk it as it gently warms.