How to make the perfect Béarnaise sauce
If there’s one lockdown skill you can definitely attempt, it’s making a proper Béarnaise sauce. Believe us, your steak will thank you. And it’s actually quite simple!
Ingredients:
- 6 free range egg yolks
- 1 T white wine vinegar
- 500 g butter, melted
- 1 T lemon juice
- Sea salt and freshly ground black pepper
- Fresh tarragon, chopped, to taste (optional)
Method:
- Suspend a shallow glass bowl over a saucepan of simmering water, separating the bowl from the water with a dishcloth so that the contents of the bowl don’t heat up too quickly.
- Add the egg yolks and vinegar and whisk until light and fluffy. (Save the whites to make meringues!)
- Add the melted butter in a slow stream, whisking all the while.
- Add the lemon juice, seasoning, to taste, and chopped tarragon, if desired.
- Drizzle liberally over the steak of your choice (rib-eye works really well).
Not your cup of tea?