Béarnaise Sauce – fast, easy, foolproof

Directions

1. 1
   Place Infused Vinegar ingredients in a small saucepan over medium low heat.
2. 2
   Place butter in a jug and microwave until melted (1 – 1½ minutes on high, but watch it carefully so it doesn't explode!).
3. 3
   Place egg yolks, infused vinegar and salt in a tall, narrow container that the blender stick fits in all the way to the base. Blitz briefly to combine.
4. 4
   Add 1 tablespoon water, then blitz to incorporate.
5. 5
   Simmer for 2 minutes, then remove from stove and let it stand for 5 minutes to infuse.
6. 6
   Stand for 30 seconds until the milky whites settle at the bottom (this is the milk solids) and clarified butter (golden part) sits above it.
7. 7
   With the stick blender going on high, slowly drizzle the butter in over about a minute.
8. 8
   Add more water as needed, 1 teaspoon at a time, until the Bearnaise Sauce is a thick sauce but loose enough to ooze across a steak, coating it thickly.
9. 9
   Strain, pressing to extract as much liquid as possible. You should have around 1 tbsp of liquid. Cool 5 minutes before use.
10. 10
    Pour off 175g / ¾ cup of the clarified butter, discard the milky whites remaining. Use in this recipe while hot.
11. 11
    After all the butter is in, blitz for a further 10 seconds, moving the stick up and down.
12. 12
    Fresh herbs: Stir in tarragon and chervil.
13. 13
    Using: Use immediately, or keep warm until required. I use a thermos – a good one will keep it warm for at least 1 hour. Use warm or at room temperature. See note for storing and reheating.