Recipe video above. The nice thing about this Béarnaise Sauce? It's so fast, you can make it while the steak is resting. No one will know you didn't whisk it by hand. And you know it will work every single time – because it's foolproof. Not even the most seasoned chefs can say that about hand-whisking!Serve over steak or pan seared salmon for a fine dining restaurant experience at home.Makes enough to (very) generously sauce 3 large steaks, or 4 sensible portions.
Course: Mains, Sauces
Keyword: bearnaise sauce, steak sauce
Infused Vinegar :
1 1/2tbspwhite wine, dry, not too fruity, sweet or woody (Note 1)
1 1/2tbspwhite wine vinegar(Note 2)
1/4tspblack pepper, coarsely crushed
1eschallot(small), peeled and finely sliced (Note 3)
2sprigs tarragon(Note 6)
3egg yolks, at room temperature (Note 4)
1/4tspsalt, kosher/cooking salt
225g / 16 tbspunsalted butter, cut into 1cm / 1" cubes - 2 US sticks (Note 5)
1/2tbsptarragon leaves, finely chopped (Note 6)
1/2tbspchervil, finely chopped (Note 6)
Place Infused Vinegar ingredients in a small saucepan over medium low heat.
Simmer for 2 minutes, then remove from stove and let it stand for 5 minutes to infuse.
Strain, pressing to extract as much liquid as possible. You should have around 1 tbsp of liquid. Cool 5 minutes before use.
Quick Clarified Butter:
Place butter in a jug and microwave until melted (1 - 1½ minutes on high, but watch it carefully so it doesn't explode!).
Stand for 30 seconds until the milky whites settle at the bottom (this is the milk solids) and clarified butter (golden part) sits above it.
Pour off 175g / 3/4 cup of the clarified butter, discard the milky whites remaining. Use in this recipe while hot.
Alternative: Just melt 175g / 3/4 cup ghee, which is the same thing as clarified butter.
Place egg yolks, infused vinegar and salt in a tall, narrow container that the blender stick fits in all the way to the base. Blitz briefly to combine.
With the stick blender going on high, slowly drizzle the butter in over about a minute.
After all the butter is in, blitz for a further 10 seconds, moving the stick up and down.
Thickness: Add 1 tablespoon water, then blitz to incorporate. Add more water as needed, 1 teaspoon at a time, until the Bearnaise Sauce is a thick sauce but loose enough to ooze across a steak, coating it thickly.
Fresh herbs: Stir in tarragon and chervil.
Using: Use immediately, or keep warm until required. I use a thermos – a good one will keep it warm for at least 1 hour. Use warm or at room temperature. See note for storing and reheating.
1. Wine – Use a dry white wine that's not too sweet, fruity or woody.2. Vinegar – Champagne vinegar also works great. Cider vinegar works fine too.3. Eschalot/shallot – The small onion-like vegetables, also called French eschalots. Sub with 1 tbsp very finely sliced normal onion.4. Egg yolks – Easiest to separate when fridge cold, but then leave them for 15 minutes to take the chill out of them. Do not use while fridge cold, it may not incorporate properly with the butter.Using egg whites – I've been on a mission to make a killer egg white omelette using leftovers from all the Béarnaise shooting (of which there were lots!), but I'm not there yet. All iterations have been loosely revolved around whisking whites until foamy to make a soufflé style omelette, along the lines of the following:
Spray a small-medium non-stick skillet with oil then sauté a small amount of chopped red capsicum/bell pepper, ham, eschalot and ½ a small garlic clove. When ham is golden, remove, wipe skillet, spray again, let cool then heat to medium low;
Whisk whites with salt and pepper very vigorously for 30 sec so it's foamy (I'm not pulling out my electric beater at 6am!), then whisk in some finely chopped chives. Pour into pan, cook for 1½ minutes or so until set on underside, then flip like a pancake and cook other side. Serve folded in half with the ham and veg inside. Guilt-free breakfast, and super-filling too!
5. Butter – We need 175g / ¾ cup clarified butter for this recipe. With the quick clarified butter method used in this recipe, you will lose around 30 - 50g of butter, which is why we start with more.Ghee - instead of making clarified butter, just use 175g / ¾ cup ghee instead. Melt until hot and use per recipe.6. Tarragon is the signature herb of Béarnaise, so you really can't substitute this! Chervil can be substituted with parsley.7. Make ahead – Can be done but it's difficult to reheat after refrigeration (it goes hard like butter). Bizarrely it's more prone to splitting than Hollandaise which I've revived many times. It's best to make fresh, as follows:
Prep everything ahead then make it fresh while your cooked protein is resting (it really does take 2 - 3 minutes flat); or
Make up to an hour or so ahead and keep warm in thermos.
8. Source: Based on my Hollandaise recipe. Immersion blender method in Hollandaise adapted from Serious Eats but quantities are my own (their recipe is way too thin).9. Nutrition per serving, Béarnaise Sauce only. It's worth every calorie!