Bearnaise Sauce
Signature dish from Rockpool Bar and Grill
Makes about 250ml Dry-aged, full blood, 300-day grain-fed, double-bred, pure blood, +9 marble scores… the steak is no longer simple. We go off-campus for a session that promises plenty of sizzle and not a little steak. Gather around the chargrill at Rockpool Bar & Grill with Australia’s fiercest ambassador of quality meat, Neil Perry, and the country’s foremost producer of 100% full blood Japanese Wagyu beef, David Blackmore, to explore the wonderful world of Wagyu and taste the difference for yourself.
Ingredients
- 250g unsalted butter
- 2 French shallots, sliced
- 2 sprigs of tarragon
- 5 whole black peppercorns
- 125ml white wine
- 125ml tarragon vinegar
- 3 egg yolks
- 2 tbsp tarragon, finely chopped
Method
- Cut unsalted butter into cubes, then bring to room temperature.
- Put shallots, tarragon sprigs, peppercorns, white wine and tarragon vinegar into a saucepan.
- Heat over medium to high heat and reduce liquid until 80ml remains.
- Put egg yolks in a bowl that will sit comfortably over a saucepan.
- Strain the tarragon reduction and pour over the egg yolks, whisking to incorporate.
- Put the bowl over the saucepan of barely simmering water and start whisking. As it approaches the point at which it is fully cooked, the mixture will start to thicken by doubling or tripling in size.
- Once the sauce is thick, start adding three to four cubes of butter at a time, whisking to incorporate.
- When all the butter is incorporated, remove the bowl from the heat, add the chopped tarragon and check the seasoning.
Notes & Tips
