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
The following recipe will serve 2-4
The Ingredients :
1 bunch fresh tarragon
3 tbsp white wine vinegar
2 shallots, chopped (not banana shallots)
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