Learn how to make bearnaise sauce with our step by step recipe video for how to make this classic sauce with tarragon and butter. This easy but impressive recipe is perfect for steak cooked to your liking
- 3 tbsp white wine vinegar
- 1 shallot, chopped
- 6 black peppercorns
- 2 egg yolks
- 1 tsp Dijon mustard
- 150g butter, chilled and diced
- 1 handful fresh tarragon, chopped
Put the vinegar, shallot and peppercorns into a small pan with 2 tbsp water and bring to the boil. Simmer until very little liquid is left (about 1 tbsp).
Strain the reduced mixture into a heatproof bowl and add egg yolks. Sit the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water.
Add the mustard and whisk well.
Add the butter, a cube at a time, whisking gently. The bernaise sauce will thicken so keep whisking until it is creamy and thick.
When all the butter is added and the sauce is creamy, stir through the tarragon and serve.
If the bearnaise sauce looks like it is going to curdle, add a little cold water or cream and remove from the heat, whisk for 1 minute then continue