A delicious accompaniment to the steaks in this week’s hamper. Béarnaise is a sauce I love but sometimes feels like overkill. A juicy steak with fat and marbling needs the acidity, but the traditional cloying richness from all the butter and egg yolk can feel like a step too far. This version is different from a traditional béarnaise in 3 ways. Firstly it uses whole egg as well as yolks, so you have all the bonding power of the protein in the egg whites without the richness of the extra yolks. Secondly, the rapeseed oil gives a cleaner flavour than the butter, not to mention a glorious yellow colour. Finally, by heating the oils as detailed below, you further cook the egg to create a sauce that is very stable. It will actually keep overnight if made correctly. The recipe here for the reduction is much more than what you need, but it keeps will in the fridge indefinitely and is always useful to have. In the kitchen at Hide, we make x 20 this recipe!
300g White wine vinegar
1 Banana shallot, finely sliced
75g Chardonnay vinegar
1 pkt Tarragon
- Strip the leaves from the tarragon to save to add chopped at the end, reserving the stems.
- Reduce the white wine vinegar and shallot to 250g, then add the remaining ingredients including the stems. Leave to cool to room temp then store in the fridge until needed.
1 Egg yolks
1 tbsp Water
100g Vegetable oil
50g Virgin rapeseed oil
Tarragon leaves, chopped
- Heat the oils in a pan to 90-100C then remove from the heat.
- Place the egg and yolk in a bowl with the reduction, water and salt and whisk over a bain marie with a large whisk. It will aerate, then as it cooks it will thicken and lose some volume. The temperature should reach approx. 60C.
- Once it is thickened, remove from the heat and very slowly whisk in the hot oil to thicken and emulsify. Make sure it is in a jug or pan that pours nicely. You may wish to use an electric whisk, unless you want to burn off in advance all the calories you are about consume!
- Add chopped tarragon, check seasoning and acidity.