Nothing complements a perfectly cooked steak or elevates a vegetable dish quite like a spoonful of luxurious Béarnaise sauce. This French classic, a close cousin to Hollandaise, brings together the richness of egg yolks, the acidity of white wine vinegar, and the fragrant notes of tarragon and lemon juice to create a harmonious and mouth-watering sauce.
Why Make It from Scratch?
Making Béarnaise sauce at home might seem intimidating, but once you’ve tried it, you’ll never go back to the store-bought alternatives that are often loaded with artificial additives, preservatives, and inferior-quality fats. Here are some advantages of making your Béarnaise sauce from scratch:
1. Flavor Depth: The homemade version allows you to control the balance between the vinegar’s tanginess, the earthy tarragon, and the richness of the butter. The result is a sauce with incomparable depth of flavor.
2. Quality Ingredients: You can choose high-quality, organic, or even locally-sourced ingredients, ensuring that every element meets your standards.
3. No Additives or Preservatives: Unlike packaged versions, your homemade sauce won’t contain any unpronounceable chemicals or preservatives, making it a healthier choice.
4. Customisation: Once you’re comfortable with the basic recipe, it’s easy to add your own twist. Want a hint of garlic or a touch of Dijon mustard? Go for it!
5. Freshness: Made fresh, the sauce has a lively flavor and velvety texture that simply can’t be replicated by a jar that has sat on a shelf for months.
So, embrace the art of French cooking and treat yourself to a homemade Béarnaise sauce. Your taste buds will thank you.
Ingredients
- 1 whole banana shallot finely diced
- 60 ml white wine vinegar
- 15 gram tarragon
- 200 gram butter
- 3 whole egg yolk only the yolk
- 1/3 cup lemon juice
- sea salt to taste
Instructions
- Chop the shallot into fine pieces and place it in a small pot, along with the white wine vinegar and one-third of the tarragon.
- Heat the pot until it reaches a boil, then simmer on medium heat until the liquid has reduced by approximately 50%. Pour the contents through a strainer into a separate, clean bowl, retaining only the vinegar that's been infused with tarragon.
- Cut the butter into small cubes and melt it in a skillet until it begins to bubble. Transfer the liquefied butter into a pitcher, removing any separated white solids.
- In another container, mix together the egg yolks, 30ml of the chilled vinegar, and a pinch of sea salt to your liking. Employ a hand blender to blend the mixture for about half a minute until it starts to emulsify. Gradually add the melted butter in small amounts, continuing to blend as you incorporate it. If a hand blender isn't available, you can use a mini food processor or manually whisk the mixture in a bowl placed over a pot of gently boiling water.
- Dice the rest of the tarragon finely, and incorporate it into the sauce along with the lemon juice. Keep the sauce in a warm location until you're ready to serve.