Session 124 — Béarnaise Sauce with Steak
← Block 25–26: French Classics Overview
Skill: Béarnaise (hollandaise with tarragon vinegar reduction); pan-seared steak application
Read first: Foolproof Béarnaise Sauce — Serious Eats
What you're learning: Béarnaise = hollandaise with a tarragon-and-shallot reduction swapped for plain lemon. The technique is the same; the flavor completely different. Serve over a reverse-seared or pan-seared steak (you now know how to do this from Blocks 15–16). The sauce elevates a simple steak into a restaurant dish.
Full Meal: - Pan seared strip or sirloin steak with Béarnaise sauce - Oven fries or sautéed haricots verts
🎥 Compare Notes: Béarnaise Sauce Recipe — Food Wishes — Chef John walks through the classic emulsion method; compare your reduction technique and how you handle the emulsion temperature.