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Susan Jung

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.
2 medium shallots, chopped
4 small sprigs of fresh tarragon, plus fresh tarragon leaves as garnish 
3 whole black peppercorns, lightly crushed
60ml tarragon vinegar or white wine vinegar
60ml dry white wine
250ml unsalted butter, cool and firm, but not straight from the refrigerator
3 large egg yolks, at room temperature
5ml fresh lemon juice, or to taste
Fine sea salt and ground white pepper
4 steaks, seasoned and cooked however you like
 

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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Susan Jung's recipes

Quick recipe for steaks with Bearnaise sauce

Steaks With Bearnaise Sauce

Lifestyle

Food & Drink

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. 
