Béarnaise sauce comes from a region called “Béarn” in the South-West of France not far from the border of Spain. This delicious sauce dates back to the 19th century and is one of the most popular sauces for steaks worldwide, but is also delicious with grilled salmon.
For the Clarified Butter: Put 150g of butter in a sauce pan and melt on a really low heat, scooping off the foam that appears at the top. You should see the milk separate from the rest (Fat). Once separated you should have a gold looking liquid (this is clarified butter), which can also be used to make Hollandaise sauce .
For the Bearnaise sauce : Chop 2 shallots and ½ bunch of tarragon and put half of it in a sauce pan with 100 ml of white wine vinegar, reduce the liquid on medium heat to a 1/3 of its original volume• Once reduced, strain the reduction into a bowl and throw away the shallots and tarragon• Pour the reduction back into the sauce pan and add the fresh tarragon and shallots• On a low heat add your egg yolk one by one while whisking, if it starts to scramble take it off the heat and whisk for a little bit to stop it from overcooking, cook the sauce until you get a mayonnaise like consistency• Turn the heat off, and slowly add the clarified butter while whisking, if it gets too thick add a little bit of warm water to loosen it and stop it from splitting. If it does split add a bit of warm water and whisk, which should bring it back.