I never tire of steak and bearnaise sauce


I could full well have a blue sirloin for breakfast, which you can here, but it feels a little too extravagant for everyday. However, I can get such steak and bearnaise cravings that I would whip up a batch of sauce just for me, which might sound a bit laborious, but I can assure you it is – if not completely normal – worth it.

Bearnaise sauce, serves 1

just about 1 tbsp white wine vinegar

1 tsp dried tarragon

1 tbsp water

1 egg yolk, at room temperature

50 g butter, cold/at room temperature and cut into cubes 

Pour vinegar and tarragon into a non-stick (small) saucepan. Reduce on high heat and turn the fan on high (it has a strong smell). Be careful not to burn the tarragon. Once most of the liquid has evaporated remove from heat and add the water. This will soak up the flavours left in the pan. Leave to cool a little then add the egg yolk. Use low heat or a bain marie and add one butter cube and let it melt while whisking. It is important to whisk continuously. Add the cubes a few at the time, once melted add a few more and repeat until they have all melted. Take care while continuing whisking for the sauce to thicken. One thick and warm remove from heat but continue to whisk for a little while. Adjust the seasoning and serve. 

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