Name: Grilled Ribeye Steak with Béarnaise Sauce
Yield: Makes 2 servings
Ingredients: 2 Tbsp (30 mL) chopped shallots; ½ tsp (2.5 mL) thyme; 1 Tbsp (15 mL) lemon juice; Salt and pepper to taste; ¼ tsp (1 mL) cayenne pepper; 1 Tbsp (15 mL) chopped tarragon; 3 large egg yolks; 1 cup + 30 mL (280 mL) unsalted butter, divided; 2 Tbsp (30 mL) white wine vinegar

Preparation info

Makes
2
servings

Difficulty
Easy

Appears in

The Bacon, Butter, Bourbon and Chocolate Cookbook

By Bruno Feldeisen

Published 2024

About

Béarnaise is an emulsion sauce in the same family as a traditional hollandaise sauce, but I find béarnaise creamier and a bit punchier, and I love the uniqueness of using tarragon as an herb. Béarnaise sauce is good on so many dishes like meat and fish, but also simply on roasted potatoes or grilled asparagus.

Ingredients

Béarnaise Sauce

1 cup + 30 mL (280 mL) unsalted butter, divided
2

Method

For Béarnaise Sauce

In a small saucepan, warm 2 Tbsp (30 mL) butter over medium heat. Add the chopped shallots and cook for 1 minute. Add the vinegar and lemon juice and cook for 1 more minute. Pour the mixture into a tall blender.

Melt the remaining 1 cup (250 mL) butter and set aside.

Add the egg yolks to the blender and mix on medium speed. Slowly pour in the melted