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Gordon Ramsay’s Béarnaise Sauce: A Rich and Velvety Classic
When it comes to elevating a dish to restaurant-quality perfection, few sauces do it better than a classic Béarnaise. This French sauce, known for its rich, buttery texture and aromatic herby flavors, is the perfect accompaniment to steak, grilled meats, and even vegetables. Gordon Ramsay’s version of Béarnaise Sauce takes this traditional recipe and simplifies it while ensuring a silky, velvety finish that’s full of flavor.
With the right balance of tangy white wine vinegar, fragrant tarragon, and smooth butter, Ramsay’s Béarnaise sauce delivers the perfect amount of complexity without being overwhelming. It may sound sophisticated, but with a few simple steps, you can make this luxurious sauce right at home.
Ingredients
- 2 tablespoons white wine vinegar
- 1/4 cup white wine (or dry vermouth)
- 2 tablespoons finely chopped shallots
- 1 tablespoon fresh tarragon leaves, finely chopped (plus extra for garnish)
- 3 large egg yolks
- 1/2 cup unsalted butter (1 stick), melted
- Salt, to taste
- Freshly ground black pepper, to taste
- Lemon juice (optional, for adjusting flavor)
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