Quick & Light Béarnaise Steak Sauce

By • May 29, 2013 • 0 Comments

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Author Notes: This recipe is quick and simple, lighter than the traditional version because the yolks are omitted.
That means you can eat more of it.
Because, you will.
Coco in the Kitchen

Serves 4

  • 1 tablespoon butter
  • 1 tablespoon flour
  • 6 pieces dried shallot slices
  • 1 teaspoon peppercorns
  • 1 tablespoon fresh tarragon
  • 1/2 piece lemon, juice & zest
  • 1 cup milk
  • 1 pinch salt
  1. If you're using dried shallots, grind them along with the peppercorns in a coffee grinder that you keep specifically for herbs & spices. Do not use a grinder that you use for coffee beans. If you don't have a grinder, carefully chop the dried shallots to very small bits or bash them with the peppercorns in a mortar & pestle.
  2. If you have fresh tarragon and shallots, chop both and set aside.
  3. Mash a dab of butter with a tablespoon of flour and toast in a small sauce pan. This is the roux.
  4. When the roux becomes fragrant and nutty, add the the shallots, pepper, tarragon, lemon juice and zest. After a smooth paste forms, start adding the milk, a bit at a time, stirring until it is absorbed. The consistency is a matter of preference. The sauce should be thick, but flow nicely. Finish with salt to taste.
  5. Gently spoon over steak & serve with a crisp salad, fingerling potatoes and crunchy French baguette. Voila! Bon appetit!
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