Bearnaise Sauce is considered by many to be one of the finest sauces to serve with steaks.
But this recipe uses a much easier method that yields exactly the same result in 2 minutes flat!
Its so fast, you could even make the Bearnaise while your cooked steak is resting!
This is not me. I don’t make Béarnaise by hand!
Traditionally its made by hand.
Too fast and the sauce will split.
Too hot and the eggs will scramble.
Too cool and it wont thicken properly.
Theres an easy andfoolproofway to make Bearnaise sauce using a stick blender.
In fact, it takes less than 2 minutes.
This is not me. I don’t make Béarnaise by hand!
So you could evenmake Bearnaise sauce while your steak is resting after cooking!
And just what is clarified butter?
Using clarified butter gives you a purer, more intense, and slightly nuttier butter flavour in your Bearnaise.
This is not me. I don’t make Béarnaise by hand!
Melt the butter and let the white milk solids settle at the bottom.
The gold liquid remaining is clarified butter (about 90% of the total).
Measure out 34 cup and use.
Here in Australia, its much cheaper to make rather than buy ghee or clarified butter.
small pan over medium low heat for 2 minutes.
You should have around 1 112 tbsp of vinegar.
Béarnaise Sauce is considered to be one of the finest steak sauces in the world.
If you have too much, reduce it a bit further on the stove; this wont take long.
If you have too little, just top it up with water.
The top 90% or so left is a lovely clear gold ,which is clarified butter.
Pan seared salmon with Béarnaise Sauce – my favourite. It’s an absolute stunner!
The white stuff are the milk solids which we do not want to use because it (technically!)
clouds our Bearnaise Sauce.
Discard the milky white solids.
Part 3: Making Bearnaise Sauce in 2 minutes flat!
Separate yolks, leave to de-chill Do this first while the eggs are fridge-cold because theyre easier to separate.
Otherwise, just crack the egg into your fingers and let the whites slip through.
It should take around 1 minute to add it all.
So we need to thin it a bit using water.
Be careful here you might always thin out a sauce, but you cant undo a thin sauce!
Melted butter separates into milk solids (discard) and clarified butter which we use.
And there you have it!
Perfect Bearnaise, in 2 minutes flat.
And Bearnaise more so thanHollandaise, Ive found.
Restaurants never, ever make Bearnaise Sauce ahead, I keep getting told!
It was as good as new 1 hour later as if it were freshly made!
And it is exceptional with steak, for sure.
But try it with salmon.
Its Incredible with a capital I!!
But really, it is that good.
Id choose salmon over steak any day!
This is the beach in question that hes yearning to get down to Mona Vale Beach, my local.
And occasionally he does get away from me, oops.
I use a thermos to keep Béarnaise sauce warm for ~ hour.
Prevent screen from sleeping
