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Quick recipe for steaks with Bearnaise sauce
The classic recipe for bearnaise sauce often calls for clarified butter. In this recipe, which takes just 15 minutes, I make it with whole (unmelted) butter, which is easier because the sauce cools down each time a chunk of butter is added.
The classic recipe for bearnaise sauce often calls for clarified butter. I make it with whole (unmelted) butter, which is easier because the sauce cools down each time a chunk of butter is added. This prevents it from overheating, which might make it curdle. It's important that the water in the double boiler is at a very low simmer.
- Put the shallot, tarragon sprigs, peppercorns, vinegar and white wine in a small saucepan over a medium flame.
- Bring to the boil, lower the heat and simmer until the liquid reduces to 30ml.
- Strain through a sieve set over a bowl; discard the solids.
- Cut the butter into 1cm chunks
- Whisk the egg yolks in a bowl, then set it over a pan of barely simmering water, adjusting the flame so the water doesn't get too hot.
- Whisk the yolks constantly as you add the butter a chunk at a time, letting it melt and incorporate into the liquid before adding more butter.
- As the mixture thickens, whisk in the vinegar/wine reduction and when that's used up, add a little warm water.
- After adding all the butter, season the sauce to taste with salt and pepper.
- Chop a few fresh tarragon leaves and chervil leaves and whisk them into the sauce before serving with the steak.
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