Bearnaise Sauce Recipe

For dedicated meat eaters, this her butter sauce adds a note of sophistication without swamping your grilled or pan-fried steak. It also enhances plain vegetables. 

Serves 2-3

Ingredients:

3 tablespoons white wine vinegar

2 tablespoons water

1 small onion, finely chopped

a few fresh tarragon and chervil sprigs

1 bay leaf

6 crushed black peppercorns

1/2 cup butter

2 egg yolks

1 tablespoon chopped fresh herbs, such as tarragon, parsley, chervil

salt and ground black pepper

Method:

1. Place the vinegar, water, onion, herb springs, bay leaf and peppercorns in a saucepan. Simmer gently until the liquid is reduced by half. Strain and cook. 
2. In a separate bowl, cream the butter until soft. 
3. In a bowl over a saucepan of gently simmering water, or a double boiler, whisk the egg yolks and liquid until light and fluffy.
4. Gradually add the butter, half a teaspoonful at a time. Whisk until all the butter has been incorporated before adding any more. 
5. Add the chopped fresh herbs and season to taste. 
6. Serve warm, not hot, on the side of a steak or put a good spoonful on a new potatoes. 

Variation

To make Choron sauce, which is very good with roast of grilled lamb, stir in 1 tablespoon tomato paste to the sauce at the end of step 1.

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.