Bearnaise sauce

This classic French sauce is a must when serving up steak. Impress your guests with the real deal and mix through some fresh tarragon for extra flavour

Prep:15 mins
Cook:5 mins

Serves 4
Easy

Nutrition per serving

kcal 268
fat 29g
saturates 17g
carbs 1g
sugars 0.2g
fibre 0g
protein 2g
salt 0.58g

Ingredients

2 egg yolks
pinch cayenne
1 tsp tarragon vinegar
125g butter
small pack fresh tarragon

Tip

Pouring

Use a saucepan with a pouring spout or transfer the hot butter to a jug to make it easier to pour into the processor.

Method

Put the egg yolks in a mini food processor and season with salt, pepper and a pinch of cayenne, then add the vinegar.
Finely chop the tarragon stalks and leaves separately. Melt the butter in a pan then add the chopped tarragon stalks and bring it to a simmer – the butter needs to be hot so that it will cook the egg yolks slightly.
Turn the processor on and add the hot melted butter slowly while the processor is running. Once all the butter has been added and the mixture is smooth and thick, pour it into a bowl and stir through the tarragon leaves. Season and serve with steak.