The Béarnaise from A Cook’s Book: The Essential Nigel Slater (page 251) by Nigel Slater

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: To cook the steak

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Nichill on October 30, 2025

    Nice, straightforward sauce method. Resulting sauce is plain yellow with no green chopped tarragon in. The method helps you to keep the sauce cool. This was too cool in my case, and it hadn’t thickened by the time I had added all the butter, so I needed to heat it further to thicken. Worked perfectly, and no problem to keep it warm-but-not-too-warm while the steak cooked.

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