Béarnaise Sauce Recipe | Tim Hayward Steak Sauce Recipe
Instantly elevating any dish, this classic Béarnaise Sauce is flavoured with tarragon, dry vermouth, and chervil.
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Cooking tools:
- Immersion blender
- Pitcher
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Mason jar
- Tape
- Marker
- Fine-mesh sieve
- Spoon
- Thermos
- Squeezy bottle
- Mixing bowl
- Kitchen scale
Ingredients
- 260g (9½oz) butter or ghee
- 1 tarragon sprig
- 1 shallot, roughly chopped
- 60ml (2fl oz) white wine vinegar
- 120ml (4fl oz) dry vermouth
- 10 black peppercorns
- 5g (¼oz) chervil, chopped (or a big pinch of dried chervil)
- 2 large egg yolks
- sea salt
- freshly ground black pepper
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