Béarnaise sauce

Duration: 50 Min

Level: Medium

Ingredients

For how many people?

Base

70g

vegan butter

20g

Flour

200g

Vegan milk alternative (pea, oat, soy)

60g

vegan cream

Reduction

Shallot

1/2 TBSP

Vinegar

50ml

White wine

Seasoning

1/4 TSP

Dijon mustard

A tip of turmeric (only for the color)

2 TBSP.

Lemon juice

1/2 TSP

Salt

1 tsp chopped tarragon

Tip of Kala Namak

a pinch of ground pepper

Products in this recipe

planted.steak

Steak

Quantity

7.95 CHF

56.79 CHF each 1 kg

Prices incl. VAT plus shipping costs (please note delivery conditions)

7.95 CHF

Preparation

Cut the shallot into small cubes and place in a pan with the vinegar and white wine.
Reduce it until there are 20g left.
Weigh all the ingredients.

Bearnaise sauce

Melt the butter in a pan, add the flour and whisk together.
Add the cold milk, whisk and bring to the boil while stirring.
Simmer for a few minutes over a very low heat.
If the sauce becomes too thick, add a little more milk. It should have a smooth, creamy consistency.
Add all the prepared ingredients to season the sauce (add less turmeric at first and adjust gradually until the desired color is achieved).

Steak

Heat the pan and add some vegetable oil.
Fry the steak for about 3 - 4 minutes on each side until golden brown.
Add some vegan butter, thyme, rosemary and crushed garlic and fry the steak in the butter until done.
Take it out of the pan and let it rest for a few minutes before serving.

Serve

Whip the vegan cream to a semi-whipped cream and add it to the sauce before serving. Stir it carefully.
Cut the steak into slices and serve with the Bearnaise.

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