A Faultless Béarnaise sauce
For 500ml sauce
- 100ml white wine
- 150ml Maille white wine vinegar with dill and lemon or Maille Chardonnay vinegar
- 75g of shallots, finely diced
- 10g crushed peppercorns
- 4 egg yolks
- 20ml cold water
- 500ml of cold water (for a bain marie)
- 500g of soft butter
- Fresh herbs (tarragon, parsley, chives, chervil), chopped
- Pinch of salt
FERRANDI ParisLa Maison Maille has partnered with FERRANDI Paris, one of France’s leading professional culinary training schools, to provide the definitive techniques that a seasoned food lover should ensure is in their culinary repertoire to make their meals even more memorable.
Put the shallots and pepper corns in a pan.
Add half the tarragon, then the vinegar and white wine.
Bring to a gentle heat and reduce until the mixture is has nearly evaporated.
Meanwhile, add the water to another saucepan and bring to a gentle boil.
Melt the butter in a bowl over the water and turn off the heat.
Add two tablespoons of water to the tarragon and vinegar mixture.
Add the egg yolks.
On a gentle heat, whisk the mixture into the consistency of a sabayon (thick and mousse like), ensuring the heat is no higher than 60°C.
Remove from the heat and add the melted butter one ladle at a time (ideally at a temperature of 40°C). Season the sauce.
Pass the mixture through a muslin cloth into a bowl to keep the consistency smooth.
Add the remaining fresh herbs, season with salt and mix thoroughly.
Serve the béarnaise with your favourite cut of steak.