Sirloin Steak with Sauce Béarnaise

Sauce Béarnaise, the extension/dérivée de la Sauce Hollandaise. It is a reduction of white or red wine vinegar, egg yolks, shallots, fresh tarragon, salt, cracked peppercorns and foaming all with clarified butter. You may substitute with lemon, if you do not have vinegar in hand, but the sauce might be a little more acidic. I have tried both. Vinegar makes the sauce more gentle.


I have toasted the tarragon bunch with cloves of garlic. The irresistible aromatic aniselike flavours furthered the long finish of my Brune et Blonde of Guigal’s Côte-Rôtie.


Susana Kawai

Food & Wine

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