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The ultimate man-sauce: Bernaise

Throughout the years I have come across various recipes of this most wonderful, flavoursome of sauces. The ultimate steak-companion will always be the Bernaise sauce (in my opinion at least). I decided to post my favourite recipe of this sauce next because it is involved in many of my favourite dishes (including steak, steak sandwich and steak). Like I said in the beginning, there is an endless supply of recipes for this sauce, it seems like each chef adds his/hers own touch to it. Since I came here to Ireland I have tried at least 4 different variations, containing ingredients such as tarragon vinagre, chopped parsley, white wine, etc. So far, by far the best recipe I have tried has been the most simple one (which is probably it's greatest attribute, everyone can make it without having to go to some fancy-smancy shop in the suburbs) and I would love to share it with you.

Ingredients: (serves 4)
80 ml white wine vinegar
2 spring onions (scallions), roughly chopped
2 teaspoons chopped fresh tarragon (or roughly 1/2 teaspoon freeze dried)
2 egg yolks
125 g cubed butter

Method:
Vinegar, spring onions, tarragon into a small saucepan and bring to a boil. Reduce the heat and let simmer until it has reduced by a third. Put the mixture aside to cool down completely.
Once cool, strain the mixture into a steel bowl (heatproof) and add the egg yolks. Place the bowl over a saucepan of hot water and whisk until thick and pale. Be very careful, if the mixture gets too hot, the eggs will scramble, if it is not hot enough it won't mix properly.
Add the butter, few cubes at a time and whisk after each cube, until thick and smooth.
Add an extra egg yolk and more butter for thicker, more creamier sauce (not always desirable) and serve while warm.