Bearnaise sauce

A rich egg sauce flavoured with tarragon and white wine, bearnaise turns a simple grilled steak into a sensational French bistro style meal. Here's how to make it. 

Ingredients

• 160ml (2/3 cup) white wine
• 60ml (1/4 cup) white wine vinegar
• 2 French shallots, finely chopped
• 1 tsp dried tarragon
• 1 tsp black peppercorns
• 3 egg yolks
• 250g butter, chilled, chopped
• 1 tbs chopped fresh tarragon

 

Method

1. Make the reduction: Combine wine, vinegar, shallots, tarragon and peppercorns in a small saucepan. Simmer for 5 minutes or until liquid reduces to 2 tablespoons. Strain through a fine sieve into a heatproof bowl. Discard shallot mixture.
2. Cook the sauce: Place the bowl containing the wine mixture over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Add egg yolks. Use a balloon whisk to whisk for 2 minutes or until pale and frothy. Add butter, a few pieces at a time, whisking constantly after each addition, until the sauce is thick and velvety. Remove from heat. Stir tarragon. Season with salt and white pepper.

 

Notes

How to serve it: Serve bearnaise sauce warm as an accompaniment to grilled steak with fried or steamed potatoes and salad leaves. It's also delicious with roast beef or steamed asparagus.