15 mins
Béarnaise Sauce
Recipe by Graham
Béarnaise Sauce can, of course, be purchased ready made - so can a McDonalds! If you want the best tastes, then you'll need to spend a little time creating them.
By the way, if you can't get hold of clarified butter, you can make it yourself... melt the butter slowly over a low heat without stirring. Remove from the heat and skim the foam off the surface. Spoon the clarified butter into a small container, leaving the milky sediment behind.
Basil Gnocchi with Tomato Sauce 
Beef and Ale Pie Ingredients for Béarnaise Sauce
Currently displaying quantities in US Imperial Measurements
How to Cook Béarnaise Sauce
- Crush the peppercorns, peel and finely chop the shallot and chop the tarragon. In a small pan bring the peppercorns, shallots, tarragon and white wine vinegar to the boil and reduce to about 1 tablespoon (15ml).
- Remove the pan from the heat, allow to cool slightly then strain the liquid into a mixing bowl (you can discard the remaining solids). Whisk in the egg yolks and set the bowl over a pan of simmering hot water. The bowl should sit just above the water and not be immersed in it (bain marie style). Whisk the mixture over a low heat for about 5-6 minutes, or until thick and creamy so it leaves a ribbon-like trail.
- Slowly add the clarified butter a little at a time, still whisking, until the sauce becomes thick and glossy. Squeeze in the juice of ¼ of a lemon, season with salt and a little freshly ground black pepper, then stir in the cayenne. Garnish with tarragon if desired and keep warm.
GRAHAM'S HOT TIP:
Don't try and rush the process. A good sauce takes time to develop the right texture.
Reviews of Béarnaise Sauce
| May 27 2014 It was delicious. I doubled the recipe because I needed more. I didn't have tarragon (the sauce was a last minute request) so I used dried oregano which worked very well. Very tasty. Angie (3 reviews) |
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