I  want to impress my fiance, and he love steak so i tried to cook and test different kinds of sauces for steak, and i fell in love with this bearnaise sauce.

Ingredients;

1 tablespoon spring onion or shallots, finely chopped

2 tablespoon whitewine vinegar

150g butter

juice of 1/2 lemon

4 egg yolks

pinch of flour (all purpose flour)

1 tablespoon chopped fresh parsley or

you can use Tarragon leaves

salt and pepper.

Procedure;

Put the onion or shallot in a saucepan, pour in the vinegar and cook for a few minutes until liquid is reduce by half, Remove the pan from the heat and let it cool. Melt the butter in a saucepan, but do not allow to brown. Stir 2 tablespoon water and the lemon juice into the cooled vinegar mixture. Make a bain-marie (double boiler) with a roasting tin or frying pan large enough to hold a sauce pan. Fill the roasting tin with water almost half, and bring to boil below boiling point, lower the heat. Add the egg to the vinegar mixture using the tip on the knife, add pinch of flour, mix well then place the pan in the simmerring water and cook mixing continously,  until the sace thickens. Remove from the heat and take the pan out from the bain-marie. Gradually whisk in the butter a little at a time when butter fully incorporated, add the parsley and season salt and pepper to taste. Serve with steak, grilled meat or fish.

Opinion :

This sauce is somewhere between a mayonaise and hollandaise, and is always served hot. It is delicious but a little fiddly to make as it curdles easily. If the butter start separating in the sauce just whisk it well before serving.

To make Hollandaise sauce is almost the same, just leave out the shallots, vinegar and flour and parsley, and use three egg yolks, 1 cup butter and the juice of a lemon.

Pinoy Food
Pinoy Recipes

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