Béarnaise Sauce Recipe
Béarnaise sauce is a luscious and indulgent condiment that can transform a simple meal into a gourmet delight. This velvety sauce, made with ingredients like ghee and egg yolks, offers a rich and creamy texture while being nutritionally dense. It's a delicious combination of flavours, enhanced by subtle hints of tarragon, and can be generously spooned over a variety of proteins and veggies. Whether drizzled over a perfectly grilled steak or delicately blanched asparagus, it adds a touch of luxury to any dish. Béarnaise sauce is the ideal choice for festive gatherings and end-of-year catch-ups, elevating your culinary creations and making them truly special.
Ingredients
4 egg yolks
200 g ghee
40ml apple cider vinegar
1/2 garlic clove
1/2 medium onion
1/2 tspn pink lake salt
2 tabs chopped tarragon
Method:
Melt ghee in thermo, 3 minutes, Varoma, speed 2, reserve into a jug.
Wash and dry thermo jug well.
Add onions, garlic, salt and apple cider vinegar, blend to puree, scraping down jug between blends until the onions are chopped small.
Add butterfly attachment, cook onions, 5 minutes, speed 2, 100.
Add yolks to thermo with butterfly, on speed 2 very slowly drizzle the warm ghee onto the thermo lid.
Once a thick sauce has formed add black pepper to taste and chopped tarragon.
Reserve in a jug or container with a lid or cover in a warm place.
Enjoy Bearnaise sauce on steak, grilled vegetables or fermented veggie sticks.
Serves 4