How to make a delicious Bearnaise Sauce

Today we have a little treat of a recipe. It is a classic french sauce that is mostly known to accompany a great big juicy steak … (vegetarians look away now)

The undeniably luxurious, indulgent, to-die-for Bearnaise Sauce

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The following recipe will serve 2-4

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The Ingredients :

1 bunch fresh tarragon

3 tbsp white wine vinegar

2 shallots, chopped (not banana shallots)

6 peppercorns

1 bay leaf

3 egg yolks

250g unsalted butter

***

The How To :

1. Pull the leaves from the tarragon and set to one side.

2. Put the tarragon stalks in a small saucepan with the vinegar, shallots, peppercorns and bay leaf.

Add a good splash of water, bring the liquid to the boil and then simmer until half the liquid has evaporated.

3. Strain the liquid through a sieve into a bowl and allow to cool.

4.Place a bowl over a pan of just-boiled water. Add the eggs yolks and vinegar reduction and whisk to a pale cream for 2 minutes.

5. Meanwhile, melt the butter and ensure it is piping hot.

Pour in the butter drop by drop, increasing your pouring speed once the mixture has emulsified and started to thicken. Keep a kettle of hot water to hand and should the mixture become too thick and look as if it is about to split, then a splash of hot water will save the day.

6. When this is done, chop the tarragon leaves and stir them into the sauce along with a seasoning of salt and pepper.

We went for steak frites avec some roasted tomatoes and of course, most importantly, a large glass of red wine!

… enjoy …

handsome and pretty

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