Nothing worse than cooking a fantastic steak and flubbing the Bearnaise sauce huh?
After a lot of trial and error, here's what works for me every time. The key is of course, the temperature of the butter.
A simple food thermometer is needed to nail this every time, here's an example on Amazon: Amazon link for food thermometer
If you watch the butter cooling, you'll see that it loses about 0.1c every second, so you'll want to keep stirring the butter and watching the temperature until it hits just the right moment to add it to the eggs and vinegar.
- 2 egg yolks
- 1 tsp white wine vinegar
- 125g unsalted butter
- 2 tbsp chopped tarragon, and the stalks
- Add the eggs and vinegar to a food processor
- Heat the butter with the tarragon stalks until melted, then for about 5 mins to allow some of the tarragon flavour to infuse the butter
- Strain into a pyrex jug, with the food thermometer in.
- Stir the butter continuously whilst watching the temperature drop
- Just as the butter hits 58c pour it slowly and steadily into the food processor on a low setting
- Tip out and add the chopped tarragon and the salt to taste.
How to eat it?
A huge steak