Béarnaise sauce is a luscious and indulgent condiment that can transform a simple meal into a gourmet delight. This velvety sauce, made with ingredients like ghee and egg yolks, offers a rich and creamy texture while being nutritionally dense. It's a delicious combination of flavours, enhanced by subtle hints of tarragon, and can be generously spooned over a variety of proteins and veggies. Whether drizzled over a perfectly grilled steak or delicately blanched asparagus, it adds a touch of luxury to any dish. Béarnaise sauce is the ideal choice for festive gatherings and end-of-year catch-ups, elevating your culinary creations and making them truly special.

Ingredients

4 egg yolks

200 g ghee

40ml apple cider vinegar

1/2 garlic clove

1/2 medium onion

1/2 tspn pink lake salt

2 tabs chopped tarragon

Method:

• Melt ghee in thermo, 3 minutes, Varoma, speed 2, reserve into a jug.

• Wash and dry thermo jug well.

• Add onions, garlic, salt and apple cider vinegar, blend to puree, scraping down jug between blends until the onions are chopped small.

• Add butterfly attachment, cook onions, 5 minutes, speed 2, 100.

• Add yolks to thermo with butterfly, on speed 2 very slowly drizzle the warm ghee onto the thermo lid.

• Once a thick sauce has formed add black pepper to taste and chopped tarragon.

• Reserve in a jug or container with a lid or cover in a warm place.

Enjoy Bearnaise sauce on steak, grilled vegetables or fermented veggie sticks.

Serves 4