August 11, 2020

Bearnaise Sauce by Barry Horne

By Tom Gibson
Bearnaise Sauce by Barry Horne

 Having a night in? Make Friday night that much more special with this home made Bearnaise sauce smeared over your favourite Provenance grass-fed steak.

2 egg yolks
80ml vinegar
50ml water
1/2 shallot (finely diced)
fresh tarragon
black pepper
200g unsalted butter

Make the reduction with the shallot, vinegar, water, 2 chopped tarragon stalks and a pinch of pepper. Put all ingredients in a small saucepan and bring to the boil. Reduce by half.
Clarify the butter by heating it in another small saucepan until it separates (approx 4-5 mins).
Strain the fat from the solids, keep the fat and put aside.
Put your egg yolks in a bowl (metal or glass), and place over a simmering pot of water. Add 1tsp of the reduction and a pinch of salt, start whisking over the heat until it has doubled in size and has gone slightly pale and frothy.
When it is at ribbon stage (or the consistency allows you to draw a figure 8), take off the heat and slowly start adding your clarified butter, like you would making a fresh mayonnaise.
When all butter has been incorporated, season with salt, pepper, chopped tarragon and more of the reduction if desired.
Cook the steak to your liking.
Rest and serve with lashings of Bearnaise!