For my money, the very best classic steak sauce you can make at home, a sauce that will wow your guests with its flavor and elegance, and—most importantly—a sauce that can be made start to finish in under half an hour, is béarnaise. The catch (there's always a catch) is that made with the classic technique, it's very easy to mess up. Here is a foolproof technique that uses hot butter and a hand blender for perfect results every time.
This deliciously creamy herb sauce is so simple to make using a microwave, but if you do not have one, place your bowl over a pan of simmering water to heat it gently. Excellent German recipe for Bernaise sauce. Great on steaks, chicken, vegetables and fish.
Bernaise Sauce. 3 1/2 tbsp water 3 1/2 tbsp white wine vinegar 1 small shallot 2 white peppercorns 2 egg yolks 1 small bay leaf 5 oz butter (140 gr) tarragon chervil Worcestershire sauce cayenne pepper salt
Bernaise Sauce Recipe-This bernaise sauce recipe features lots of clarified butter, egg yolks, a little tangy vinegar, and the slightly grassy flavor of tarragon. It is served hot, most often as an accompaniment to grilled steaks, and should be made just before serving.