As promised here is the recipe for the bearnaise sauce. For the best taste use all organic ingredients
- 1/2 chopped brown onion
- 3 Tbsp white wine vinegar
- 4 Tbsp water
- 6 white peppercorns
- 4 egg yolks (M-L)
- 200g butter
- 1 tsp tarragon
- Salt for seasoning
- (Additional seasoning after taste)
- Melt the butter on low temperature.
- Separate the egg yolks from the whites and put them in a small bowl.
- Chop the brown onion and put it in a saucepan together with the white wine vinegar, water and white peppercorns. Boil until about half a deciliter of the liquid remains.
- Filter the reduction into a new saucepan, put it on the stove (preferably on a new stove plate to avoid heating it up too fast) and add the egg yolks.
- Whisk the reduction and the yolks as you heat the mixture slowly. Do this until it thickens. Let this take some time, don’t rush it with too much heat, this will lead to the sauce separating later when the butter is added and don’t remove it too early before it has thickened sufficiently.
- Remove the saucepan from the stove and slowly pour the butter while whisking. Don’t add the white part of the butter. This is the salt and protein, which will make weird clogs in the sauce and it might also make the sauce too salty. An additional benefit is that you avoid most of the (little) casein protein in the butter, which can be suboptimal for your health and one of the large reasons for why one should avoid dairy. More on that in a future post…
- Now the sauce should have a nice thick consistency. Add the tarragon, salt and some pepper and/or parsley for seasoning.
- Serve directly to keep the heat of the sauce.
I suggest serving the sauce to a nice steak of beef with some oven roasted vegetables. Grated or cooked beetroots are superbly tasty together with the bearnaise sauce, as are carrots and swede/turnip.
The recipe is based on this recipe from Arla’s webpage, but adapted with my personal comments to make the perfect bearnaise.
Enjoy making your own home made bearnaise! It is easier than it seems. Give it a try! Read the instructions, prepare and progress through the stages slowly.
Did it work for you? Do you have any own suggestions or tips of how to make the perfect bearnaise? Please leave a comment!
/Chef of today, Magnus