A foolproof way to make hollandaise & bearnaise using two different methods...

This week I want to share with you how I make a couple of my favourite sauces, Hollandaise and Bearnaise.

They're similar, but one has got tarragon and one hasn't. I'm going to show you two different methods, one using the Magimix, which is super easy and then the other way if you don't have a Magimix.

First up we're going to do our hollandaise sauce. Hollandaise is so utterly delicious with asparagus, Eggs Benedict, or any poached fish - especially salmon. However lots of people are scared of how to make it, so I'm going to show you my method and hopefully, you find it super easy and you can enjoy doing it in your own homes as well.

To create Hollandaise by hand:

Ingredients:

125g melted salted/unsalted butter

2 egg yolks (keep the whites for meringues!)

1 tsp white wine vinegar

1 tbsp lemon juice

sea salt and black pepper to taste

Method:

Start by getting your butter on to melt.

Prepare your bain-marie by putting a glass bowl onto a saucepan with a little water inside. Don't let the bowl touch the water.

Put your yolks into the bowl along with a little black pepper, a pinch of sea salt, 1 teaspoon of white wine vinegar and a tablespoon of lemon juice.

Whisk those ingredients together in the bain-marie, and bring it over to the hob. You want to make sure your bowl is stable and on low heat - otherwise, you'll scramble your eggs!

Pour your melted butter into a jug for an easy pour.

Check your watch, and begin to pour your butter into the bain-marie whilst simultaneously whisking. You want to pour slowly, but within 2 minutes. Swill the butter around now and then to stop it from separating.

Once you've added all of the butter, continue to give it a really good whisk.

You've successfully made hollandaise!

Keep it warm until you serve it - ideally, serve it immediately.

Now for the Bearnaise. This is absolutely delicious served with steak or a cold beef platter. I don't make this too often because my husband enjoys it too much and it's not the healthiest of sauces!

To create Bearnaise using the Magimix:

Ingredients:

1 small handful of tarragon

125g butter melted

2 egg yolks

1 tsp lemon juice (optional)

1 tsp tarragon vinegar - you can make your own with white wine vinegar infused with tarragon. White wine vinegar is fine if you'd rather.

Method:

Pop the small bowl and blade into your Magimix.

Separate the stalks from the leaves of the tarragon. Chop the stalks and the leaves.

Add your tarragon stalks into the butter to begin to infuse.

Separate your eggs and add the yolks to your Magimix with a little black pepper, sea salt and vinegar.

Pour the melted butter into a jug, turn the Magimix on and start to very slowly add the butter, adding it all before 2 minutes is up.

Once combined, add in your chopped tarragon leaves and give it a good stir.

Keep on the back of the Aga to stay warm until you're ready to enjoy.

Don't be put off, give it a whirl! They really are too delicious not to try. Just remember the secret is getting the butter just to bubbling, popping it into the jug and pouring it in within 2 minutes. If you have a Magimix or Thermomix you're winning!

Thank you so much for joining me this week, please do remember to ask me your questions for next week's Q&A. You can contact me via email at charlie@askcharlie.how, over on my Instagram or Facebook or by using my Contact page.

Love, Charlie x