Béarnaise Sauce

Classic sauce for Steaks, great with eggs Freeze remaining sauce after cooking, in a sous vide bag... to defrost and serve, place in water bath when cooking a steak.

Author

Martin M

Home Food Nerd

Prep Time: 00:20

Recipe Time: 01:15

Temperature : 131F / 55C

Ingredients

• 150ml White Wine
• 20ml White Wine Vinegar
• 1 Shallot
• 1 Clove Garlic
• 4 Egg Yolks
• Fresh Tarragon
• 200g Salted Butter
• Few Peppercorns

Directions

1. Place the Wine and Vinegar in a saucepan with the shallot finely chopped and garlic chopped or crushed. Add the stems of the tarragon from the bunch, roughly chopped along with a few tarragon leaves. Place on heat and reduce until you have about 50ml of liquid remaining, do not burn.
2. In a Sous Vide bag add the egg yolks, cubed butter.
3. Using a fine sieve, strain the tarragon / Wine reduction into a pot, press the solids to make sure your get all the flavour and liquid into the pot. Then add the liquid to the sous vide bag with the yolks and butter.
4. Seal bag and put in the preheated water bath for 1 hour

Finishing Steps

1. Finely chop the remaining tarragon leaves
2. Remove sauce from bath and empty the contents into a blender... or use a stick blender
3. Blend until smooth and fully emulsified, if too thick... add some water a little at a time, blending whilst adding.
4. Add the chopped tarragon and taste, season as required.
5. Serve immediately or you can put it in a pre warmed vacuum flask to keep warm for a couple of hours