How to make a Béarnaise sauce

The  Staff Canteen

The Staff Canteen

Editor 26th October 2017

Using the hollandaise from the previous video, chef Hayden Groves shows us how to make a Béarnaise sauce. He uses shallots, chervil and tarragon to make this sharp, simple sauce.

With our Hollandaise which we made earlier, we are going to make a classic Béarnaise sauce, this is a wonderful sauce garnish for steaks and featuring heavily with the addition of chervil and the main flavouring - tarragon. 

First we have some white wine vinegar, some diced shallots and some tarragon stalks. We are going to make a little tarragon vinegar reduction. Add black pepper. Add a teaspoon of fresh vinegar, to cool the mixture down and to make sure there is a real sharpness to it. 

Chop tarragon and chervil and add to the hollandaise we have kept in reserve.

Next pass off the shallot vinegar with tarragon stalks, depending on what the dish is some people remove the stalks but add the shallots to the finished Béarnaise for texture and flavour. But for this particular recipe we are keeping it very simple. 

As always it's important to make sure you taste and we know that the hollandaise was seasoned perfectly earlier so with the addition of the tarragon vinegar and the chopped tarragon and the chervil that is fantastic. 

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The  Staff Canteen

The Staff Canteen

Editor 26th October 2017

How to make a Béarnaise sauce