Hollandaise Bearnaise Sauce

Truly indulgent sauces are the dynamic duo Béarnaise and Hollandaise. Made with almost the same ingredients and method.

Without doubt Hollandaise is the one of the best sauces to put on a beautifully grilled steak. I've also used it on mini chicken mignon, a finger food favourite and of course my number one personal breakfast choice, Eggs Benedict.

With the simple addition of tarragon in the reduction and a little chopped through the finished sauce you create Béarnaise sauce. I've teamed it with prawns and other seafood as well as grilled beef and chicken cuts. I've also had success when dolloped onto a meaty soup or stew.

The sauces can have more flavour changes, the addition of a tomato concasse or basil pesto. The uses are endless.

Preparation Time: 20 minutes
Cooking Time: 5 minutes
Makes: 250ml servings

Ingredients
50 ml white wine vinegar
50 ml white wine
2 tsp black peppercorns
3 sprigs fresh tarragon (Béarnaise)
1/4 brown onion (Hollandaise)
150 gm butter (melted/clarified*)
2 egg yolks
Chives (garnish)


Method
*In a pan add the vinegar, wine, peppercorns and either the onion or tarragon. Bring to the boil and reduce by half. Cool slightly.




Over a saucepan of almost boiling water whisk until thick. Be very careful not to overcook the yolks.



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Categories
#sauce
#winter
#butter
#french


%recipeyum