I have recreated the bernaise sauce from June Darville a food blogger. Her link is attached at the bottom. I have not perfected to June’s sauce. It’s my first time trying it. I am glad that I take the opportunities to had a go at making bernaise sauce.
What is Bernaise sauce? Google: “Béarnaise sauce is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. It is considered to be a “child” of the mother Hollandaise sauce, one of the five mother sauces in the French haute cuisine repertoire”. I agreed with June Darville, it is a deliciously creamy fresh tarragon and butter sauce.
My rump is a bit on the dark charred. Noe well presentation but still taste great yummy with vegetables and bernaise sauce.
2 rump steaks
1 egg yolk, reserved yolk
⅓ cup (80 ml) Sauvignon Blanc white wine
⅓ cup (80 ml) white wine vinegar
a good handful dried tarragon
1 Tsp garlic, chopped very finely
100 g cold butter, diced
3 to 5 dashes of Worcester sauce
1 small carrot, cut into bite size
1 tomato, cut into wedges
1/2 of fennel, quarter
6 green beans, cut into bullets
1 whole egg and 1 white egg
1/4 sweet potato, cut into bite size and parboiled
handful of mixed mushrooms
oil for frying
butter flavour oil spray for vegetables
Preheat oven 180 deg C. Marinade rump with salt, Worcester, pepper and oil. Put the rumps, vegetables in the oven for about 15-22 minutes or to your liking. Turn over halfway cooking. In another tray, put the carrot, fennel, sweet potato, mushrooms (remove and set aside after 18 minutes) and tomato season with oil, salt and pepper then bake for about 25 – 35 minutes until vegetables are soft and tender.
Place a medium saucepan with the chopped garlic, dry white wine and red or white wine vinegar over medium heat until boiling gently. Season with pepper and salt. Let the liquid reduce fully for a couple of minutes. Then take the pan off the heat and let the cooked garlic cool for 5 minutes. Fry the green beans and egg until cook. Set aside until needed. Put the saucepan back over very low heat and then add the egg yolk.
Whisk vigorously to keep the yolk from scrambling. Keep the pan over very low heat and keep on whisking until the yolk sauce gets a sabayon like consistency. One by one add small pieces of the cold butter to the pan and continuously move the butter around on a balloon whisk until it has fully melted. Then add another bit of butter. Keep the heat very low.
Keep stirring in bits of butter. The bernaise sauce takes a while to come together. It needs to be done carefully so don’t hurry. Add as much butter as you want. The sauce should have slightly thickened but still be light and creamy.
Stir constantly. Then check the seasoning in the end and add extra pepper or salt to taste. Add the tarragon. Now turn the heat off and let the bernaise sauce rest for another 2 minutes. Transfer the cooked steaks and vegetables onto warm plates. Serve with the bernaise sauce.
Note: My rump is well done. Oven do vary. You can use fresh tarragon and shallot if you wanted to. Also you can use dry white wine instead of sweet and a bit dry like I use.
June Darville original recipe: https://www.junedarville.com/bernaise-sauce-recipe.html