Dressings & Sauces

Bearnaise sauce is made from clarified butter emulsified in egg yolks and flavoured with herbs. Bearnaise is traditionally served with steak and the most common preparation is the bain marie method where a reduction of vinegar is used to acidify the yolks. However, with Cooking Chef the method is made much much simplar.

For the classic and endlessly useful Béchamel sauce, first infuse the milk with a bay leaf and half an onion studded with 3 cloves. Bring the milk to the boil then simmer for 10 minutes, then remove from the bowl and wipe clean. You can omit this initial stage if you want to.