Gourmet recipes

salsa bearnesa

Steak béarnaise sauce

Type of plateMeat
Type of vinegarForvm Chardonnay

Steak Béarnaise Sauce ingredients
1/4 cup Forvm Chardonnay vinegar
1 shallot, thinly sliced
1 teaspoon dried tarragon or a few sprigs of fresh tarragon
5-6 black or white peppercorns
175 gr butter
3 egg yolks
lemon juice (optinal)
1 tablespoon finely chopped fresh tarragon or chervil, if available, or use chives


  1. Put the vinegar, shallot, tarragon and peppercorns in a small saucepan with 1/4 cup water and simmer to reduce to 2-3 tablespoons of liquid. Strain through a sieve into a narrow container suitable for blending.
  2. Meanwhile, melt the butter in another small pan, skim off the froth and set aside to cool slightly.
  3. Using a stick blender, blend the egg yolks with the vinegar reduction and slowly drizzle in the melted butter while blending, leaving the milk solids behind.
  4. Season with salt to taste and if lacking in a little acidity, add lemon juice.
  5. Stir in the finely chopped herbs. If not using immediately, keep warm in a water bath, cover the top with cling film and keep in a warm spot.
  6. Serve with steak and some oven fries.