Béarnaise Sauce goes particularly well as an accompaniment to beef, elk, deer, or bison steaks. You’ll want to choose to be patient with yourself in making this recipe as it can sometimes be tricky.
- 6 tablespoons grass – fed butter, cut into small chunks
- 2 egg yolks at room temperature
- 1 tablespoon tarragon vinegar
- 1 teaspoon dried tarragon
- ½ teaspoon dried parsley
- ½ teaspoon dried chives
- pinch of cayenne pepper
- Place the egg yolks, tarragon vinegar, and 2 tablespoons of the butter into the top of a double boiler set over but not touching water in the pan below.
- Turn on the stove and set the flame to low to medium heat and begin stirring the ingredients. If the water in the pan begins to boil, turn the heat down and remove the sauce briefly to assure it will not overheat.
- After a few minutes the sauce will begin to thicken. At this point, add the remaining butter bit by bit, whisking after each addition until the butter is incorporated into the sauce.
- Once all of the butter has been incorporated and the sauce is fairly thick turn off the stove and add the tarragon, parsley, chives and cayenne pepper.
- Serve immediately over steak.