How to make a real Sauce Béarnaise — glossy, buttery, and loaded with fresh tarragon. It’s all about heat-control, patience, and steady whisking. The result? Perfection. 🧈✨ Save this for your next steak night. 🤍 🧂 INGREDIENTS (serves 2–3) \t•\t2 egg yolks \t•\t120–150 g melted butter (warm, not hot) \t•\t1 small shallot, finely chopped \t•\t1–2 tbsp fresh tarragon, chopped (plus extra to finish) \t•\t2 tbsp white wine \t•\t2 tbsp tarragon vinegar (or white wine vinegar) \t•\t1–2 tbsp dry verm
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How to make a real Sauce Béarnaise — glossy, buttery, and loaded wit…
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TikTokneo.cuisine
THIS SAUCE IS PERFECT WITH STEAK 🥩✨ It’s called Béarnaise sauce, and it’s just as easy to make as it is delicious 😍 Follow Michele’s recipe step by step and you’ll never eat steak without this dreamy sauce again! 👇 👉 INGREDIENTS 220g butter 3 egg yolks For the reduction 1 shallot 10g tarragon 2g chervil 1.5g black pepper 75ml white vinegar 75ml white wine To finish 4g chopped tarragon 2g chopped chervil Salt, to taste 👉 METHOD 1. Cut the butter into small pieces and melt it slowly in a sauc
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Béarnaise is technically a French sauce… but in Sweden it feels like it’s everywhere. Steak, fries, burgers — I’ve even seen it on pizza. Where I grew up there was only one place that served it: a steakhouse. Here it feels like it’s part of everyday food culture. So now I’m curious — what don’t you put béarnaise on? And is this just Sweden… or do the rest of the Nordic countries love it too? #Swe#SwedishFooda#Bearnaiser#NordicFoodv#LivingInSwedenodCulture
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