Sauce Béarnaise, a steaks perfect companion.
The perfect steak sauce, or sauce for any grilled meat actually. It takes maximum 15 minutes to make, and it is sure to impress anybody you invite over, they’ll go like “Why you did that? Béarnaise is soo hard to make” and then you can gloat all you want because it is really not that difficult.
Ingredients
- 100 ml - 3.3 fl oz tarragon infused white wine vinegar
- 2 Shallots finely chopped
- ⅕ tbsp dried tarragon if you can find fresh it is better
- 2 tbsp Chervil, chopped chopped
- 3 Egg yolks
- 1 tbsp water
- 300 g - 11 oz Butter cut in lumps add butter till right consistency.
Instructions
- In a pan create a vinegar reduction using the 100 ml tarragon infuse white wine vinegar
- Add the 2 finely chopped shallots
- Add the ⅕ dried tarragon
- Add 1 tbsp chopped chervil
- Add a good pinch of freshly ground pepper
- Reduce it until almost dry
- Once ready transfer it to a round bottom ball
- Add 1-2 tbsp of water
- Add the egg yolks
- Start whisking until the eggs starts thickening
- Add the butter lump by lump until right consistency
- Add the rest of the chopped chervil
- Once is cooldown add salt to taste