Béarnaise Sauce
This sauce is based on recipes we use in the restaurants - foundation, building-block recipes that allow our customers to achieve quality experiences at home. Makes 200ml (7 fl oz).
Serve with our Rib-Eye recipe.
Ingredients 9
80 g unsalted butter
2 golden shallots, finely diced
2 tsp white wine vinegar
2 tsp lemon juice
2 egg yolks, large
60 ml thick cream, double/heavy
2 tsp tarragon leaves, finely chopped
salt and freshly ground black pepper, to season
Pinch Espelette pepper, see notes
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Method 4
Melt the in a saucepan over a medium heat. Add the and cook for 2–3 minutes until it is soft and translucent.
Add the and , turn off the heat and stir together.
Mix the and in a bowl, then slowly whisk into the onion mixture until emulsified and thickened.
Add the , then season with . Add the .
Meatsmith's tips
This will keep in an airtight container in the fridge for up to 2 weeks.
Espelette pepper, also known as Piment d’Espelette, is a mildly spicy pepper variety from the Basque region of France. It is commonly used to add flavour and heat to dishes instead of black pepper, particularly in French cuisine.
