Béarnaise Sauce

Method

Béarnaise sauce uses the same technique as hollandaise, but it is slightly thicker and has a much more concentrated and pronounced flavour because the flavourings are reduced. Serve with grilled or roasted lamb, beef and full-flavoured fish like salmon or monkfish.

For 300 ml (½ pint), boil 3 tablespoons each white wine vinegar and dry white wine, 10 crushed peppercorns, 2–3 chopped shallots and 1 tablespoon chopped fresh tarragon until reduced to 1-2 tablespoons. Strain, cool slightly and place in a heatproof bowl set over a pan of simmering water.

  1. Whisk 2 egg yolks into the reduction until foamy. Continue whisking over a low heat for about 3 minutes until the whisk leaves a trail on the surface. Remove from the heat and whisk in 125 g (4 oz) softened butter, a small piece at a time, until the sauce is thick. Stir in 1 tablespoon chopped fresh tarragon.

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