Recipe: Bearnaise Sauce

We spent New Year’s Eve with a group of great friends and after sorting out sausage sandwiches for the kids, we treated ourselves to a delicious meal of Surf ‘n’ Turf. There’s nothing complicated about grilling some quality steak and popping a couple of prawns on top… BUT it does need a perfect Bearnaise Sauce to finish it off. (Serves 4) Ingredients:
Method: (I like to do steps 1 to 3 early in the day and set the reduction aside)
  1. Combine wine, vinegar, shallots, tarragon and peppercorns in a small saucepan.
  2. Simmer for 5 minutes or until liquid reduces to 2 tablespoons.
  3. Strain through a fine sieve into a heatproof bowl. Discard shallot mixture.
  4. Place the bowl containing the reduction over a saucepan of simmering water (make sure the bowl doesn’t touch the water).
  5. Add egg yolks and whisk with a balloon whisk for 2 minutes or until pale and frothy.
  6. Add butter, a few pieces at a time, whisking constantly after each addition, until the sauce is thick and velvety.
  7. Remove from heat. Stir in fresh tarragon. Season with salt and white pepper.
* Tarragon isn’t always easy to get (I had to visit 3 grocers) so don’t leave your shopping until the last minute. 
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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