Bearnaise Sauce Recipe | Greendale Farm Shop
Traditionally partnered with classic Chateaubriand steaks, this rich sauce hails from France – the perfect complement to succulent, tender beef. Enough to serve
Ingredients
- 50ml White Wine
- 2 tbsp White Wine Vinegar
- 1 tsp white peppercorns
- 1 Shallot, chopped into small dice
- 4 medium Eggs, yolks only
- ¼ Lemon, juice only
- 200g Unsalted Butter
- Sea Salt and Black Pepper
- Tarragon, leaves picked and chopped to give 3 tbsp
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