They all said, the GREATEST Steak Sauce! So, we tried!

[@tianjohan4633]

I think you got your information crossed this time. You need to use fresh tarragon and fres shallots, and do a apple cider vinegar/white wine/shallot/tarragon reduction. The short cut you did here, starting out with hollandaise sauce is ok. if you don't skip the the shallots and tarragon reduction. If you add that your way is just fine and dandy. You really should start with shallots reduction. And use fresh shallots and tarragon, that really brings out the flavor. Just make the reduction ahead of time and keep it in the fridge. Then continue the way you where doing it, but skip the dry stuff and use fresh and add black pepper corn as well. Well worth the extra effort, I promise you.

[@eltiolavara9]

replying so it gets bumped up

[@scroogemcduck1462]

Came here to say this. You need to use lots of fresh Tarragon in the reduction, and then you also want to stir in chopped tarragon and chervil in the finished sauce.

[@maximedeliniersfaure6361]

C pas hollandaise c'est une béarnaise avec l'estragon et les échalottes française

[@eltiolavara9]

​@@maximedeliniersfaure6361 omg spy tf2

[@felixhoude4574]

Soo true! But try with tarragon vinegar, thats the french classic way

[@Just_Pele]

Rather than water, you can add lite white wine to your bearnaise, like a chablis, to punch up the flavor a little.

[@shahaffiq5860]

Water is better

[@CaptainBuggyTheClown]

@@shahaffiq5860 why?

[@mizaru84]

@@CaptainBuggyTheClown cos he cant drink alcohol

[@pg7166]

That sauce is just mayonnaise with butter instead of oil

[@vaazig]

@@pg7166 that's just ignorance speaking! 😅 It's completely different. In Sweden, where I grew up it's an obsession.

[@LockArthan1996]

Something about Angel casually guessing the score of the steak just hits diferent. Congrats on hitting the uncle lottery my guy

[@draxxsklounst6595]

Lol he really did though, everyone wants the fun uncle, he's got the wagyu uncle

[@Mrtheunnameable]

Imagine having an uncle who invites you over for Wagyu every other week.

[@albe1216]

Thanks sir

[@klontjespap]

@@Mrtheunnameable i'd bring the beer and weed

[@instinct94]

@@klontjespap I'll get us some HQ-steaks and pretend to be your uncle. Deal?

[@draxxsklounst6595]

"Starts off with a whole stick of butter" Me "I like where this is going already"

[@endonyxoneaudio8644]

LOL cuz true

[@2DevilliveD]

Fisherman's life would be proud

[@draxxsklounst6595]

@@2DevilliveD he absolutely would. Especially you threw in some avocado!

[@G0D777]

I was like “ this is where the fun begins”

[@derkaiserzen]

Paula Deen applauding

[@lorenclark6279]

I've been watching this channel for a couple of years now, and it inspired me and my wife to get a sous vide set up. Our 10 anniversary was earlier this year, and we made sous vide filet mignon with hollandaise, roasted potatoes, and asparagus. We had tried to get the sous vide right a few times before this, and I think I didn't dry it enough to get a good sear or I cooked the meat too high. When we did it for our anniversary dinner, it came out perfect, and it's easily the best meal I've ever had. It was cool to see this video as it kind of comes full-circle since you've never done this combo before.

[@Pee-Pad]

A lot of folks at r/Sousvide will tell you that sous viding filet mignon is pointless since it’s such a tender meat with which to begin. I don’t have an opinion either way.

[@convincedquaker]

Guga has a Facebook group, too. Same name as this channel.

[@caglioso]

Guga usually does it legit but you gotta use real tarragon and shallots; not dried! It’s supposed to be a vinegar reduction of the shallots and tarragon.

[@Terminator4000]

This and the sauce must be warm

[@caglioso]

@@Terminator4000 yes absolutely, should be made on a bain mariè (double boiler).

[@DanielAwesomesauce]

@@caglioso Double boiler is not needed if you have a stove with good low-heat control. I make bearnaise straight on my stove without double boiling.

[@caglioso]

@@DanielAwesomesauce true it’s not needed once you know what you’re doing, but for someone who isn’t as experienced I’d recommend it to get the technique down.

[@dereksterling]

Ya, I go from a bowl on and off the flame.

[@AGabaldoni]

Hi Guga, I love your videos. I tried your simplified version of the Bearnaise Sauce and it is very good. But please you have to try the real Bearnaise Sauce, done with a tarragon, chervil, shallot, white wine and vinegar reduction and not by adding dried shallots and dry tarragon. The acidity is better balanced and the fragrance of the real Bearnaise is amazing. Thanks!

[@iDuckman]

You tell 'em, A G. I'll hold the crowd. With a little more work it could have been incredible.

[@AVS617]

for the vinegar: try soaking fresh tarragon stalks in the bottle for a couple of weeks. In the sauce: use freshly cut tarragon in stead of dried and... thank me later 😉

[@Tjockisen]

Yeah, or at least soak the dried herbs in the vinegar over night or whatever before making the sauce.

[@theresahenderson3534]

What kind of vinegar?

[@alfred2g]

@@theresahenderson3534 white wine vinegar, soak a bunch of tarragon lightly crushed in them, for a few weeks/month, then move to a clean jar/bottle with a few whole black peppercorn.

[@lanzpat0725]

Guga: Try the steak now and tell me how you like it Angel: Okay Guga: The smell’s amazing- oh you went straightforward Angel: Oh- you’re still talking

[@talbotcolleen]

The bearnaise sauce ingredients and measures were listed in the description but not the recipe measures for the mashed potatoes. Thank you.

[@GB_Rishad]

yes i need too

[@omnidrums]

Loyal viewer, watch ever episode, love the content but you gotta do a comparison between bearnaise, gorgozola sauce, herbed butter and a real, home-made demi glace mounted with butter. Demi is the greatest steak sauce ever if you make it from scratch. It isn't easy, but so, so worth the time and effort. You could do red wine demi with shallots, herbs etc. or do it plain. Either way, you gotta show your fans what real demi glace is about

[@thebitcoingarden]

I agree that a well made demi is unrivaled!

[@rudyjewelz4609]

True story @ Demi

[@OUigot]

Demi glace is a big item to ask of anybody to do. I wouldn't do it just for a comparison.

[@cheflev9884]

Totally Agree! Veal stock is the way to go. Its the base for all French sauces. It's also not hard to make.

[@Apric0tJams]

Gorgonzola sauce fuuuukkkk

[@dawgpost90]

You know you're living life when you can identify marbling scores for high quality steaks by their flavor. Life goals for sure lol

[@Plumsytheghillieone]

I usually watch these videos with some oven chicken nuggets, or a premade frozen pizza. Today I watched it with home-made poutine, gravy and all. And this content just hits differently when you have been challenging yourself in the kitchen just before :) Thank you for making me try :D

[@karinelemaire6402]

I hope you used cheese curds >:C If you didn't you did it wrong! *is french canadian*

[@Plumsytheghillieone]

Unfortunately cheese curds doesn't exist on this side of the Atlantic, but going to Canada and trying real poutine is on my bucket list ;)

[@lorepiekny7381]

I haven’t Been to this channel in a little while and when I heard, “I know my steaks don’t look good now, but watch this” I remember when I used to watch this all the time. Love the videos!

[@KiwiOnTheTube]

I'm in the same boat. Rediscovering channels you used to binge is fantastic

[@garythewebguy9897]

Hey Guga, I love all you guys and all that you do. You have made me an incredible sous vide master, and my home a "destination spot" for all my friends and family that want a great steak! You mentioned in this video that you would share the mashed potato recipe below, but I don't see it. Could you please share it? Thanks.

[@hampussoderberg1129]

You could probably find a tub of béarnaise sauce in the refrigerators of most swedes, especially during the summer when the grills come out. Béarnaise sauce is one of those things that we’ll have with meat, pizza, hot dogs, hamburgers, fried vegetables and there’s even been béarnaise-flavoured crisps. Basically, if it’s even slightly cooked a swede will try putting béarnaise on it at some point. Nice to hear you like it. I remember being a little bit chocked the first time I realised it wasn’t really a thing everywhere.

[@gduarte77]

Bearnaise on steak changed my life 😂

[@Nozx98]

This sauce is extremely common in Sweden as well, and I grew up eating it on all kinds of meat and fries etc. Even goes well on pizza! Like so many other people said though, you gotta use fresh tarragon and shallots, but other than that, nicely done!

[@mnh4460]

And denmark aswell 🇩🇰😁

[@Ashutok]

I'm from Sweden and I've never heard of it or it just goes by a different name

[@Ashutok]

Wait is it bearnaise or??

[@Nozx98]

@@Ashutok Yes, it's bearnaisesås! 😂😅

[@Ashutok]

Wait I thought it was famous but bearnaisesås is so gooooood

[@elfredo70]

In Sweden we use Dragon herb in our BEA (Bearniese) we eat this sause on everything... Even Pizza. We even put Ananas (Pineapple) and ox-filé on our Pizza. A tip is to bake that mashed potatoes in the owen for 15 min so you get a crust on it and then serve it with BEA and blackpepper sause. That's a classic planksteak or black and white steak. Bon Apetit

[@adrienhb8763]

Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)

[@spicyclips552]

“This sauce was easy and not hard to make” When you have an essay that needs to be at least 5k words

[@ChristianRuf91]

Try addong fresh grounded nutmeg in your mashed potatoes. They will transform it completely. The nutmeg strengthens the flavour of the potatoes superb. Also try use hard cooking potatoes for extra flavour

[@FKAwesome93]

Angel, when you said "rice", as an asian, I felt soo proud... Hahahahaha...

[@howieg6998]

Brah... wen he said rice...I wuz like... exactly wat I wuz tinking.... dis Hawaiian loves me rice foa shua wit every meal....cheehuuuu

[@lelyanra]

Brazilians eat rice every single day

[@landonsmith9]

Oh boy, Eggs Bennadick. My favorite.

[@butter7734]

First time anyone ever explained hollandaise sauce where I can understand. Thank you.

[@ashmash1934]

You really need to get a 'ricer' for mashing potato. You get a way better result and much faster! When you 'mash' you create a glue-like substance with the repeated breakdown of cells as you squish and squash. When you put it through 'ricer' you'll get perfectly even breakdown with no lumps in one go and it will be light and fluffy and not at all gloopy. I rice one potato at a time and then add a layer of butter to melt in the hot mash (about 1/3 butter to 2/3 potato in the end, yes, I know that's a lot of butter lol). This is how most decent restaurants do it, and aside from using a waxy potato with a sieve (which takes hours) it gives the best possible result. Just a tip for you ;)

[@keyyt3492]

Am I the only one who waits for the, “I know my steaks don’t look right now, but watch this!” Music cues and I’m jamming 😂😂😂😂

[@suncust]

I fully agree that Australian wagyu is a much better "whole" steak, it is my go to steak whenever i wanna binge a whole steak. While I had Japanese A4 wagyu before and its certainly nice, as you guys have pointed out before its waaaay too rich to eat it alone.....

[@hyphenizm]

Yeah high grade wagyu is definitely better served in small portions.

[@lamiarmy9968]

Small tip: Season your mashed potatoes with nutmeg. Just a little bit

[@oikonomoupanagiotis2838]

This Chanel is so educational that it has made me recognise every single steak’s and it’s marbling score

[@FKAwesome93]

@guga... I'm not sure if it's worth making a video or if it would even get views but since you mentioned that vinegar or acidity gives a different but nice experience from just eating wagyu plain, i wonder how wagyu tastes like in some filipino sauces... Like maybe different variations of "toyo-mansi" (soy sauce and calamansi juice) or maybe a guga version of "pinakurat" (a form of spiced vinegar)

[@mbourque]

2:39 "the ingredients are in the description down below"... NO, they're not. the ingredients for the sauce is in the description, but not the mashed potatoes...

[@cecilharris1196]

Great job and great video!!Bearnaise sauce : Tarragon, chervil, shallots, pepper, salt, egg yolks, white or red wine vinegar, clarified butter, and room temperature water. Sauté tarragon,shallots pepper, salt, and vinegar in a pan till au sec. Let the pan cool add egg yolks, and about 2 Tbsp of water and wisk. Next slowly drizzling a stream of butter while whisking until nappè. I may have skipped or put some incomplete spots in it but it’s a guideline. Still a great job by Guga👍🏾👍🏾

[@Athiril]

Try my signature sauce: corn flour and butter to make a roux, then milk, then melt Brie cheese into it, add basil pesto, and a lot of smoked paprika, some black pepper, smoked salt, mirin or brown sugar or rapadura sugar. A little chilli powder if you want some spicyness to it.

[@9minty]

"I know it doesn't look that good right now, but watch this." most iconic line of this channel

[@Claymakz]

7:15 This "Oh man" is straight from heaven haha 😂

[@dott23]

If the eggs aren't cooked to sabayon first then it just becomes mayonnaise with butter. It'll still taste good, but not actual hollandaise.

[@ichduersiees3423]

totally true, that is no hollandaise guga, sorry!

[@mahdhatre]

Blended holly is better than traditional method. Fight me. A high speed food processor produces enough heat to cook the eggs. Had he used that instead of immersion it wouldve came out smoother. My days of making a gallon of holly with a whisk are waaaay behind me. lol

[@dott23]

@@mahdhatre even in a high powered food processor I'm not a huge fan of it, I still prefer the traditional. It doesn't have the right texture out of a blender or food processor to me, like I said it just tastes like butter mayo.

[@TheDany36]

I was afraid to be the only one scared by the bearneaise. Vinergar and wine reduction with shallot and fresh tarragon... No Lemon!!! then egg yolk with water to Sabayon indeed at low heat... then the clarified butter... Texture should be firmer than that... The texture here is like industrial bearneaise... Guga, make a real one, you'll enjoy much more...

[@FlaccidPlatypus]

My favorite sauce for steak is a Thai pepper sauce. Cilantro, Thai chili peppers, garlic, half a lime, fish sauce, salt, water. You can use a motor and pestle or a blender/food processor but it’s very hard to clean and will smell like garlic and peppers so I prefer motor and pestle. First cut up 5 peppers and crush it up with a couple cloves of garlic and a bit of salt. Then mix in some finely chopped cilantro and squeeze in half a lime or more and a tablespoon or two of fish sauce. Then add water to taste.

[@addalittlebam]

Bernaise is good, I have never seen it made quite this way. I usually make pickled shallots, and thats my vinegar. Also, I do prefer it with a leaner filet, maybe new york. The sauce is very rich, so it adds richness to leaner steaks. A demi glace, bourdalaise, reduction is better for a rib eye as it helps cut the richness of the steak.

[@ronaldtentschert6876]

You do a marvelous job. I remember watching your videos years ago with two guys tasting your idea's.

[@peterdoe2617]

2 answers on this one (#2 is a question): about the mashed potato: I've rendered some bone marrow. (Thanks for that recipe, Guga!) And wanna finish it with just heaps of freshly chopped chives. Did that with butter (for a steamed fish): phenomenal! No dry herbs. Maybe some fresh tarragon (to compliment the fish). U need to try that.

[@Georgesbarsukov]

For anyone that's lazy like me, you can make hollandaise in a pan/pot if you just toss all of the ingredients (I don't even measure) and whisk it while it cooks on low/med heat. This method has never failed me yet.

[@eltiolavara9]

"Starts off with a whole stick of butter" ah, french recipe

[@brendanshepherd4386]

Y’all make me smile. Not even jealous. Just glad someone gets to eat well.

[@ackling]

I'm Australian and we call that cut of beef a Scotch Fillet steak. It's the exact same as a rib eye. Just without the bone. Of course, we have bone in rib rib eyes as well. Scotch Fillet steak is so delicious. Especially with a creamy green peppercorn sauce.

[@CaptainBill22]

Guga has the best reactions. He reminds me of John Banner's character Sgt. Schultz whenever he's given food.

[@hardline71]

Love it!! Looking forward to trying your recipe, thanks!!!

[@JasonDonguines]

Awesome as always! cheers man!

[@kw91]

Information problem: you do cook the egg yolks in a hollandaise/bearnaise sauce. In fact, if you're not using a blender, you need the butter hot enough to temper the yolks (partially cook them) and then to finish cooking the sauce on the stove. It's the egg yolks that thicken the sauce, and they do that because they get cooked. In your blender method, it's both the butter and the heat caused by the blender that cooks the yolks.

[@julianspring3041]

I have made the hollandaise with the butter that I basted the steaks with. Adding lots of lemon that cuts through the steak really nicely

[@notghozt-_-6032]

3:27 "The snakes are ready, we are hungry" 😂😂😂

[@ACupOfDuck]

You guys should try that sauce on a Burger! It's delish!! Brioche bun, sweet bbq sauce, minced steak, fancy cheese, that sauce, red onion and apple smoked bacon.. So effin delichious!!

[@darthgbc363]

Is the butter that you added to the taters, the solids from first butter you melted at the beginning of video?

[@fr_mental]

Giga you MUST lookup a restaurant in France called “L’entrecôte” there sauce unique and very famous ! Try it there way. There is some videos on KZbin and will gladly translate for you !

[@jamesm.morgan7830]

When she had the tarragon and shallots and stuff, it’s more of béarnaise sauce than a hollandaise sauce. Check out the recipes.

[@-Kal-]

5:51 All that steak has been treating Angel well! 😆

[@Berkana]

Guga, at 4:16, you're still slicing the steak with the grain. Why don't you try slicing on a bias across the grain so the last slices are across the grain? You already tested whether slicing across the grain makes a difference when you tested Wagyu picanha with Angel, and you found that it still improves the mouth feel even with wagyu beef. Try slicing these steaks on a bias across the grain. The grain of the meat is going diagonally across the steak, so turn the steak and slice it from the other direction, and turn the knife on a bias so you slice across the grain.

[@TheRealNormanBates]

Considering how close hollandaise sauce is to mayonnaise, I am surprised you don't see hollandaise sauce in squeezable containers next to the Hellman's. Same thing with bearnaise.

[@crystallake6198]

hey Guga, here's a tip. Use Kerrigold (or similar) grass fed butter for lower (or even zero) solids, and add some dried tarragon during the melting process so your get stronger tarragon taste.

[@MarwinEwert]

6:15 Mashed potato with rice and steak. That's my go to

[@indianahoosier5794]

I knew I bought that expensive acetylene torch set for something... I don't use it that often but when I do... grilled to perfection. Kind of expensive but I don't have any other torch...

[@failomas1443]

well basic of this is mayo cause that is how it base but instead of butter you use oil, same procedure only different source of the fat

[@PoldaranOfDalaran]

I don't like the lemon/vinegar parts of hollandaise, but popping a fried egg on a steak I've basted with butter is quite delicious.

[@MultiShmed]

I'm drooling! 😍 from Australia!

[@Cldstrife]

Excellent video as always. But where's the recipe for your mashed potatoes? They looked sooo good.

[@TheJamesboink]

Since Guga said that fermentation is good for dry aging...... Try Dry aging beef in sauerkraut or pickles!

[@JHNielson4851]

For the bearnaise sauce you could also add chervil. It comes from the same plant with a milder flavor, I use both. I've been in love with bearnaise sauce for years it goes with everything. Try it on vegetables.

[@Ama-hi5kn]

Bearnaise been my sauce of choice for steaks since childhood. It's also good on chicken, I use it for that as well. (I'm from Norway, the sauce is pretty common throughout Scandinavia)

[@Guythatfishes]

I love how angel always seems like he hasn't ate meat in years haha I love this video. Simple but great video!!! Still waiting on my dry aged Gator though....

[@dysteleological]

I like how the video immediately starts with the recipe instead of talking on and on for 5 minutes about how they discovered this sauce or whatever like on other channels.

[@MikeHees]

I haven’t tried that sauce but I would like to see your take on a peppercorn sauce. I crave it. Best sauce I have ever had.

[@peternielsen1414]

you need to read up on sauce béarnaise that wasn’t it! make a reduction of white vine and white vine vinegar infused with shallots and fresh tarragon some of the reduction with 2 egg yolks warm up under a gentle heat to the egg thickened ad melted butter and at last fresh tarragon or a tablespoon of the reduction egg yolks butter and sous vide for 1 hour 60 celsius in a tall glass blitz from the bottom slowly and finish with fresh tarragon 😉

[@Fatmoron51]

God Bless you guys. I love this channel.

[@valeriemartini6315]

Do the egg yolks in sauce need to be cooked? How long can keep sauce in fridge? Where can we buy wagu steak?

[@cync9591]

Very nice! Remember hollandaise sauce can spoil very quickly so best to use it all at once.

[@kipnorris33]

When I was a kid my mum used to make steak, chips, and onion gravy with real onions and the juices from the steak. I can almost taste that memory, and I love watching Guga's videos for the same reason.

[@Sheriff_K]

Hollondaise sauce made without double-boiling? Is double-boiling not really needed?

[@tinysworld73]

Béarnaise sauce is my favorite on meat!!! Never made it from scratch though.... now i will try!!!

[@lechatbotte.]

What's the Difference Between Hollandaise and Béarnaise Sauce? Hollandaise is an egg yolk mixture emulsified with unsalted butter and acid. ... Béarnaise sauce builds on hollandaise with egg yolks, butter, white wine vinegar, shallots, and tarragon.

[@mttpie5975]

could u do a video about all of the best steak methods that u have tried on one steak

[@donniedarko4954]

I like to buy quail eggs when in season and make my hollandaise that way. I use clarified butter and a tiny whisk. Quite an experience. But any good hollandaise always serves as a rich man's sauce for a steak. A1 you can sit down tonight.

[@scubapro2689]

My favorite sauce on steak is zip sauce. Melt some butter, add a few splashes of Maggi then whisk in some heavy cream. Yumm

[@Fobian11]

Bit funny to see Guga’s reaction to Steak’bearnaise. The dish is common here in scandinavian. However, the mash potatoes need som styling and a quick grill in the owen before serving.

[@whipporwill2303]

Bearnaise is great on steak. My favorite way is to cook prime fillet med rare and add a handful of fresh lump crab on top. Then you drizzle some Bearnaise on top. Pairs perfectly with the surf and turf. But please use fresh tarragon and shallots. This will bring it to a whole new level. I would still argue that a bordelaise sauce is king of the steak sauces. But they are both so great its hard to pick a winner. Guga can you do a grilled polenta, steak and bordelaise dish for us please? Its one of my favorites 😁

[@BeefaloBart]

Guga, with mashed potatoes like that, get a solid coat of butter then use the flame thrower over the top of it.

[@victoriasakkidis7248]

Man you’re amazing with food!

[@hotramen5952]

chef tip. add the liquid from the butter. all the flavor from the butter is in that liquid. if you make the sauce properly, its not too runny. Chef tip 2. add water while you are making the sauce, getting it as thick as shown makes it very prone to breaking. you can see at the bottom of the cup everything is not fully mixed from the butter faze. chef tip 3. temper your eggs and whip them until they are fluffy before you make your sauce. not worried about salmonella? it still makes the texture of your sauce better doing so. chef tip 4. add a dash of tobasco, cayenne, or both. lastly, without a wine reduction, did you really make bearnaise?

[@heinzy1634]

A good twist on Bernaise that we used to do at one of laurent Tourendel's places was Classical bernaise + Anhovy+Caper+Shallot+curry powder + paprika. It's just like liquid Cowboy Butter

[@rickvervloet804]

My man can you send me the recipe?

[@heinzy1634]

@@rickvervloet804 I’ll try looking for the recipe when I’m next off sure :)

[@Megafan43]

Got the wagu and made this. Used fresh shallots and fresh tarragon. Made all the sauce loose. Best steak ever!!

[@Kolowo93]

Here in Sweden, bearnaise is pretty much the standard sauce to go with any steak. Love that s**t.

[@tajvir]

nice vid as always guga

[@ikkuhyu4395]

You should also try Choron sauce, which is bearnaise enriched with tomato

[@Wulfer9]

if ur browning the butter instead ur hollandaise getting an even deeper & extra flavour, great video as always, keep it up guga

[@jacobdodge9055]

I love these videos it reminds me of the old days

[@thebitcoingarden]

I've broken, over acidified, over salted, over seasoned, and curdled many hollies in my day. If you've never made one or are having trouble getting it perfect just keep at it! There are many ways to make them and it's well worth perfecting a holly for many reasons 👍

[@insanethingy535]

Is there a difference in using the Foodsaver VS the Vacuum chamber?

[@darrenlyddieth5770]

OMG, is this the first time I knew something before Guga? Bearnaise sauce has been my goto with steak for years, GOD level.

[@E-delweiss]

The best sauce for steak is the one we find in yakiniku restaurant. Miso + Gochujang + sesame oil + garlic + water.

[@nielsenniklas]

That is called ”sauce bearnaise”. But you should not use dry challottes and tarragon. FRESH ONLY,and cock them in the vinegar. Then add to the yolkes. Then mix with butter. Awesome sauce 🤤😄

[@kimrt37]

I love this channel, but that my friend is not a sauce bearnaise! I would call that a cold butter mayo with terragon. This is how to make bearnaise sauce the real way. This should be enough for 4 people who likes sauce. Finely mince 1 big banana shallot or 2 small regular shallots and saute the shallots in a sauce pan on low heat for about 2-3 minutes with a little bit of neutral oil, until they get shiny, but not brown. Then pour 1 cup of dry white wine or dry white vermouth and 1 cup of white wine vinegar or terragon vinegar in to the shallots. Also throw in 10 whole black peppercorns and a few leaves of terragon, turn the heat up and let it reduce until there's about a tablespoon or 2 of "marmelade" consistency left. Pour the reduction through a tiny fine sieve, and squeeze the remaining liquid in the shallots by pushing a table spoon on it. You don't actually have to remove the shallots if you don't mind a little "crunch" in the sauce. It's hard to notice anyway. Pour the reduction and 2 table spoons of water in to 3 egg yolks, then start beating the mixture with a whisk as if your life depends on it for about 3 minutes over very low heat or in a Bain Marie, until it starts looking like a sauce with no big bubbles left. Also called a "sabayonne". An electric whisk is good to use for this if you got a weak arm. At this point it's time to add the unsalted clarified butter which should be fairly warm, but not sizzling warm. If the sabayonne or melted butter is too cold, the sauce will get a foamy taste, and to get rid of that, you'll have to heat the emulsion for longer, for it to get the right consistency. Use about 300 grams of butter, slowly poured in to the sabayonne while whisking. If the sauce breaks, you were either pouring it too fast in to the sabayonne, whisking too slowly or used too high heat. If that happens, poor in the in the rest of the butter and stick an immersion blender in the mixture. Then whisk up 1 more egg yolk and pour the blended mixture even slower in there. As for seasonings, use salt and a lot of cracked white pepper, the juice of half a lemon(or less), about 2 tablespoons of freshly chopped terragon and cervil. Some people like to use parsley or chopped capers, but they don't belong in a real bearnaise, and neither does a splash of worchestershire sauce and Tabasco, even though I personally like to do that at the end. There are other ways of doing it, but this is the Eschoffier way. You can for instanse not melt the butter in advance, and rather beat a table spoon of cold hard butter in at a time until the sauce thickens. This is a safer method, but the sauce will not be as velvety, because you also get the buttermilk particles in the sauce. You can also mix 50-50 between butter and oil(if you use olive oil, make sure it's a mild one, like arbequina). Add in tomato puree, and you will turn a bearnaise in to a "sauce choron" Add the deglaced meat fond from the pan where you cooked your steak, and you've turned it in to a "sauce fayot" Add Whipped cream, and it becomes "sauce mousseline". If this is done to a hollandaise, it's called "sauce chantilly" Add the zest and juice of blood oranges instead of lemons, and it becomes "sauce maltaise". Add chopped mint instead of terragon, and it becomes "sauce paloise" Add horseradish and thyme, and it becomes "sauce bavaroise" Add creme fresh and it becomes "sauce fleurette" Add mustard and it becomes "sauce moutarde". Just to name a few variations😁

[@JohnMedved]

Actually Guga, the greatest steak sauce is called Sauce Foyot. It consists of a good Bearnaise sauce that is mixed with a veal glaze (glace de viande). Bearnaise is delicious; Sauce Foyot is unreal. Give it a try!