Classic Béarnaise Sauce

Makes approx 300g
by Tenina Holder

You cannot imagine how delicious this is until you have tried it. I dare you. Go get some chicken, steak, fish, veggies grilling or barbecuing...and then in the meantime, get this made. SO yummy. Scoopable from the tub cold, sort of the love child of hollandaise and aioli, but the butter genes won! I want you to try this.

The sky is the limit when it comes to adding this to savoury dishes as a topping...let your imagination run wild. It will change your life. There. I said it. #lifechanging

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Need

  • 1 spring onion or some chives
  • 1 sprig tarragon, foliage only
  • 1/2 tsp black peppercorns
  • 40 g white wine vinegar
  • 50 g white wine
  • 3 egg yolks
  • Pinch Pink Salt Flakes BUY
  • 200 g unsalted butter, cubed
  • a few chopped chives

Do

1  

Place spring onion, tarragon and peppercorns into the Thermomix bowl and mill 10 sec/speed 8. Scrape down sides of bowl.

2  

Add white wine vinegar and white wine, egg yolks and salt and cook 6 min/80°C/Butterfly/speed 4.

3  

Add butter and whip 1 min/Butterfly/speed 4.

4  

Scrape out of bowl immediately (or it may split) and serve with chopped chives on steak, seafood, prawns, waffles, eggs, pancakes, asparagus, mushrooms, grilled squash or zuchinni, as a dip for roasted potatoes...the list of deliciousness is endless.

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