The first times I tried making sauce béarnaise were, to put it plainly, a pain in the ass. It’s just something you need to get the hang of in some way. The temperature can’t rise too high and you should be patiently stirring for a while. And when it breaks all
your work is messed up and you end up depressed and feeling like it’s never gonna work. But it will, I promise.
And when it works it’s just amazing. My all-time favorite butter sauce for meat and basically anything else. Yesterday I had it with some entrecôte steak, that I cooked sous-vide at 120° for 45 Minutes and then seared in a cast iron pan. It was definitely one of the most delicious things I had in the last couple of weeks.
I served it with some oven-baked fries and a simple salad with a sherry vinegar vinaigrette. Nothing fancy.
Ingredients:
serves 3
2 sticks of butter
3 egg yolks
2 tbsp. chopped tarragon
1 shallot, minced
2 tbsp. white wine
2 tbsp. white wine vinegar
2 tbsp. water
juice of half a lemon
kosher salt
coarsely ground white pepper
First, clarify the butter. Clarifying the butter means melting it and carefully pouring all of the clear liquid out while discarding the white stuff at the bottom. Set aside and put tarragon, shallot, wine, vinegar, water and some pepper in a small pot. Heat over medium-high heat and let it boil until reduced to about 2 tablespoons of liquid. Strain out all the solid parts and put into a bain-marie. Add egg yolks, heat carefully and start stirring until the the liquid starts to thicken a little. Slowly, while still stirring, pour in the butter in a small stream. You have to be very patient with this, don’t add too much butter at once. Continue stirring after all the butter is in and until the sauce has considerably thickened. Take off the heat, add lemon juice and season with a little salt. You can add a little chopped tarragon aswell. Serve immediately to steak, french fries, eggs benedict or seriously anything else!
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