Béarnaise Sauce

This is a wonderful, delicate sauce that goes perfectly with quickly seared meat, like a steak, or with delicate fish. Its flavor comes mainly from tarragon and chervil.

I served mine with a beef steak alongside some young green leaves.

The recipe comes from the magazine “Lust auf Genuss” – Traum Saucen

béarnaise sauce

Directions:

Crush the peppercorns, peel the shallot and chop it finely. Bring all the reduction ingredients to a boil and press through a sieve.

Melt the butter in a pot over low heat. Bring water to a boil in another pot. Measure out 6 tbsp of the strained reduction and mix it with the wine. Add the egg yolks and whisk over a water bath (set the bowl over the pot of water) until thick, but the sauce must not get too hot, or the yolks will scramble. Take the pot off the heat and, stirring constantly, slowly add the butter, then set the bowl over the pot of water again and heat until you get a creamy sauce. Add the herbs, season with salt and cayenne pepper, and serve right away with freshly seared meat or fish.

Enjoy!