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Béarnaise Sauce Recipe

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

Recipe

 

30 Day Kick-Start

Digestion & Gut Health

 

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  • Bloated belly that looks 6 months pregnant by the end of the day (or even after a meal).

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