Bonjour! Here’s the béarnaise sauce we made for our steak; it was a perfect dip for our potato wedges too.
We followed French Cooking Academy’s wonderful recipe on Youtube but we did not use chervil and clarified butter.
No matter, the sauce was still very creamy and buttery with a lovely fragrance from the tarragon.
Béarnaise sauce [Recipe]Course: SidesCuisine: FrenchDifficulty: Easy
Classic French Béarnaise sauce that goes well with steak and potato wedges.
5g tarragon, chopped
5g chervil, chopped
1/4 cup white wine
2 tbsp white vinegar
1 shallot, finely chopped
50g clarified butter
salt to taste
pepper to taste
2 tbsp cold water
2 egg yolks
- Heat up wine and vinegar mixture in a pot over low heat. Add the chopped shallot, and half of the chopped herbs.
- Slowly cook the mixture – stirring occasionally with a spoon to ensure the herbs and shallots are not burned. Cook until the liquid reduces to less than a tablespoon. Turn off heat and let it cool for 2-3 minutes for flavours to infuse.
- Turn on low heat, and add the two egg yolks and water. Use a whisk to gently combine the mixture.
- Remove pan from heat source occasionally to avoid burning the sauce. Whisk until you get a thick, creamy consistency.
- Once the sauce has a high viscosity; add butter and combine well.
- Finally, add the remaining herbs and season with salt and pepper. Serve.