Just avoid really sweet ones, fruity or woody ones White wine – Any dry white wine is fine here. White wine vinegar – Less sharp than standard white vinegar What’s the difference between Proper vs Quick method for clarified butter? The quick method is not as thorough at getting milk solids out so it’s not shelf-stable, meaning you cannot store it in your pantry at room temperature. Melted butter separates into milk solids (discard) and clarified butter which we use. Here in Australia, it’s much cheaper to make rather than buy ghee or clarified butter. The gold liquid remaining is clarified butter (about 90% of the total). Melt the butter and let the white milk solids settle at the bottom. Recipe here orĬ) Make it the quick n’ easy way – The method I use in this recipe, depicted below. But Ghee is quite common these days in Australia – Indian or oil aisle at large grocery stores (Coles, Woolies), Harris Farms, large Asian stores and Indian grocery stores ī) Make it the proper way – 10 minutes simmering unsalted butter, then straining. Options for getting your hands on clarified butter:Ī) Buy it (clarified butter or Ghee) – Clarified butter is more widely available in Europe than Australia or US.

Using clarified butter gives you a purer, more intense, and slightly nuttier butter flavour in your Béarnaise. Clarified butter is actually the same thing as ghee which is the main fat used in Indian cooking, though different methods are used to make them.

And just what is clarified butter?Ĭlarified butter is simply butter minus the dairy solids and water content which accounts for about 15% of ordinary butter. The best way to make Béarnaise Sauce is to use clarified butter instead of just melted butter. To make Béarnaise Sauce, you need: white wine vinegar, white wine, butter (which we clarify – more on this below), egg yolks, tarragon, chervil and eschalots/shallots (the small sweet onions sometimes called French eschalots.) Clarified Butter It’s an absolute stunner! What goes in Béarnaise Sauce Pan seared salmon with Béarnaise Sauce – my favourite. So you could even make Béarnaise sauce while your steak is resting after cooking! Béarnaise Sauce is considered to be one of the finest steak sauces in the world.

While traditionalists will turn their nose up at the thought of employing a 20th-century appliance, the reality is that the end result is exactly the same as hand-whisked – but in a fraction of the time, and with a fraction of the risk! The good news? There’s an easy and foolproof way to make Béarnaise sauce using a stick blender. I don’t make Béarnaise by hand!īicep stamina aside (we’re talking 10 minutes of vigorous whisking here), it can be quite challenging, even for the most capable cooks. Yolks are combined with a herb-infused vinegar reduction over a double boiler, then melted butter is carefully and slowly drizzled in while whisking. It’s so fast, you could even make the Béarnaise while your cooked steak is resting! Béarnaise Sauceīéarnaise Sauce is a stunning French sauce usually served with steak at fine dining restaurants and high-end steakhouses. But this recipe uses a much easier method that yields exactly the same result – in 2 minutes flat! A variation of Hollandaise sauce, one of the 5 “mother sauces” in classical French cookery, it’s notoriously difficult to make by hand. Béarnaise Sauce is considered by many to be one of the finest sauces to serve with steaks.

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