bearnaise

For my money, the very best classic steak sauce you can make at home, a sauce that will wow your guests with its flavor and elegance, and—most importantly—a sauce that can be made start to finish in under half an hour, is béarnaise. The catch (there's always a catch) is that made with the classic technique, it's very easy to mess up. Here is a foolproof technique that uses hot butter and a hand blender for perfect results every time.

Foolproof B&#233;arnaise Sauce Recipe

white wine vinegar

dry white wine

tarragon, leaves

shallot,

black peppercorns

Kosher salt

unsalted butter

Combine vinegar, wine, herb stems, shallots, and black peppercorns in a small saucepan. Bring to a simmer over medium-high heat and lower heat to maintain a gently simmer. Cook until reduced to about 1 1/2 tablespoons of liquid, about 15 minutes. Carefully strain liquid through a fine mesh strainer into a small bowl, pressing on the solids with the back of a spoon to extract as much liquid as possible.

Combine vinegar reduction, egg yolk, and a pinch of salt in the bottom of a cup that barely fits the head of an immersion blender. Melt butter in a small saucepan over high heat, swirling constantly, until foaming subsides. Transfer butter to a 1-cup liquid measuring cup.

Place head of immersion blender into the bottom of the cup and turn it on. With the blender constantly running, slowly pour hot butter into cup. It should emulsify with the egg yolk and vinegar reduction. Continue pouring until all butter is added. Sauce should be thick and creamy. If it is thin and runny, transfer to a large bowl set over a pot of barely simmering water. Whisk constantly and vigorously until sauce is thickened. Season to taste with salt. Whisk in chopped tarragon and chervil. Serve immediately, or transfer to a small lidded pot and keep in a warm place for up to 1 hour before serving. Béarnaise cannot be cooled and reheated.

If you can separate an egg, you can make this easiest-ever hollandaise in 1 minute flat.

Microwave Hollandaise and Béarnaise Sauces

lemon

heavy cream

Dijon mustard

A1 steak sauce (optional,

Place 4 tablespoons unsalted butter in a 2-cup glass measuring cup or medium microwave-safe bowl. Microwave on high until mostly melted, 30 to 45 seconds. Stir until the butter is completely melted. 

Place 2 large egg yolks in a small bowl and whisk with a fork to break up. Squeeze the juice from 1/2 medium lemon. Add the yolks, 1 tablespoon of the lemon juice, and 1/4 cup heavy cream or half-and-half to the melted butter and stir until combined.

Microwave in 15-second bursts, whisking between each burst, until slightly thickened but still pourable (about 185ºF), 1 to 1 1/2 minutes total.

Add 1/2 teaspoon Dijon mustard and whisk to combine. For béarnaise, whisk in 1 tablespoon A1 steak sauce. Taste and season with more lemon juice and kosher salt as needed. Serve warm.

Matt Preston shows you how to not only whip up a tasty dinner for the family but also a cheats way of making homemade mayonnaise!

Steak and chips with bearnaise mayonnaise

grapeseed oil

sirloin steaks

Cos lettuce leaves and French fries, to serve

flat-leaf parsley, chopped

tarragon,

tbs white wine vinegar

egg,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977454754001&=domain=del

5348771529001-5977454754001

A classic French recipe of bun-less burger & chips, that can be found in every brasserie and bistro. Kids will love it and it’s easy to create together at home

Steak haché with pommes frites & cheat’s béarnaise sauce

vegetable oil

shallots

freshly ground beef (ask the butcher

thyme sprigs, leaves picked and chopped

tbsp plain flour

fraîche

tarragon sprigs, leaves

green salad

potatoes

Heat the oil in a pan and add about 3 /4 of the shallots. Cook for 5-10 mins, stirring occasionally, until soft and starting to caramelise in places. Set aside to cool.

In a large bowl, combine the beef, thyme, 1 tsp Dijon and the cooled shallots. Season with black pepper but not salt at this stage (this can cause the meat to dry out). Shape into four patties and dust with flour. Put on a plate, cover with cling film and chill for at least 30 mins (or up to 2 hrs).

Meanwhile, prepare the frites. Slice the potatoes into skinny chips, tipping into a large bowl of cold water as you go. Drain, then transfer to a large pan and cover with fresh water, seasoning with salt. Bring to a fast simmer, boil for 1 min, then drain well. Tip the chips onto a clean tea towel or some kitchen paper, spread in a single layer so they dry and cool quickly. Heat oven to 200C/180C fan/gas 6.

Tip the chips into a bowl with the vegetable oil and 1 tsp salt. Toss to coat, then spread out over two large baking trays. Cook for 45 mins or until crisp and golden.

When the chips are about 15 mins from being cooked, heat a large frying pan with a drizzle of oil. Season the patties with salt on both sides and cook for 3-4 mins each side, or until they have a dark brown crust but are still slightly pink inside (or cook them for a little longer if you’d prefer them well done). Transfer to a plate, cover with foil and set aside to keep warm while you make the sauce.

Return the pan to the heat and tip in the remaining shallots. Fry for 1-2 mins to soften, then remove the pan from the heat and stir in the crème fraîche, remaining Dijon, the egg yolk and tarragon, as well as any resting juices from the beef patties. Season well. Serve the steak with the pommes frites and a green salad, with the béarnaise sauce on the side.

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