Saturday, 12 August 2017

Sauce Béarnaise

Sauce Béarnaise is such a very versatile sauce. Whilst a classic sauce with a cote du boeuf as in the photo below, it works equally well with white fish (cod or monkfish) and stands deliciously alone with green vegetables or most vegetables in fact. The secret is to always use fresh tarragon and here stick to French rather that Russian tarragon as the French grown herb has much more superior taste.

serves 4


half a gram of crushed white peppers
2 tbsp of white wine vinegar 
stalks of tarragon
6 tbsp water
4 egg yolk 
400 g unsalted butter
salt & pepper
fresh tarragon 


Melt the butter
Put the crushed pepper in a pot add vinegar, tarragons stalks and water and boil, reduce to half, whisk in the egg yolks  one by one, and then slowly whisk in the purified melted butter, - if the sauce gets too thick , just add some water till it has the desired consistency -  and finally the freshly chopped tarragon.

In the photo below we served the béarnaise sauce with a cote du boeuf, pan fried mushrooms, BBQ slices of aubergine (eggplant) and chips!

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