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Faux Bernaise Sauce

post #1 of 8
Thread Starter 
Here’s a nice sauce for steak or a London Broil (which my brood loves!)

It’s easy to make!
1/2 cup mayonnaise
1/2 cup sour cream
2 tbs. Tarragon Vinegar (if ya can’t buy it make it) ask me how
1 tbs. (heaping) dried Tarragon
1 tsp dijon mustard
1 tsp. sugar
1 small dash Worcesteshire sauce (don’t overdo)

mix all up , cover and set in fridge to meld for a couple hours.

I like to dip my meat into it, generously! I think you will too! wink.gif
post #2 of 8
How do you make the Tarragon Vinegar?
post #3 of 8
Thread Starter 

Re: Faux Bernaise Sauce

Get a bottle of red wine (about 2 cups) vinegar or champagne vinegar…don’t use distilled or apple cider vinegar, go to market and get one of those packets of fresh tarragon (y’now leaves and stems intact) in produce department. Put vinegar in a non-reactive pan and simmer-do not boil, put all the tarragon-stems and leaves (you want about a cup or 1-1/2 cups of tarragon) in a sterile jar…save the bottle the vinegar came in for later. Let vinegar cool a little so as not to crack glass, pour over tarragon thus infusing the vinegar with the flavor of tarragon. seal with a nice cork or a plastic cap, let sit for 4-6 weeks, stirring daily. Now take that vinegar bottle you saved or a pretty bottle or bud vase and sterilize. Then strain the vinegar through several layers of cheesecloth into said bottle, add a fresh sprig of tarragon (if you wish). Plug with a cork or if it had a plastic cap, use that. Or go to gourmet store and buy a bottle of tarragon vinegar…LOL! :roll:
post #4 of 8
Now that's an easy recipe, Carl. When I was doing my Culinary training for Catering, I had to learn how to make a Bearnaise Sauce. For those that don't mind doing it "old school" here the recipe.


Yield: 4 servings


1/4 cup Vinegar
1/4 cup White wine
1 teaspoon Tarragon, dry
1 tablespoon Scallion, minced
1/2 cup Butter, melted
3 each Egg yolks, beaten
1/2 teaspoon Salt
1/4 teaspoon Pepper*

Serve with beef or fish, yield 1 1/2 cups (6 tbls per serving).
Combine vinegar, wine, pepper, scallions and tarragon in saucepan.
Cook over low heat until reduced to half, about 8 minutes.
Strain mixture into top of double boiler. With wire wisk or rotary beater, beat in beaten egg yolks, salt and pepper. Cook over hot water until thickened.
Beat in butter 1-tablespoon at a time. Stir over heat till creamy, about 1 minute.
Serve hot over beef or fish fillets.

*I prefer to use White Pepper as it blends in better and doesn't leave black specks in the sauce.
post #5 of 8
Thread Starter 

Re: Faux Bernaise Sauce

And real bearnaise sauce is much more delicate in taste and don’t forget to temper your eggs! (I love the taste of real bearnaise though). Heck, my buddies use 6 tbs per mouthful!…But I can make a bucket of this and be done with it and spend my time drinking longnecks! LOL :D

Mayhaps I should change it to Redneck Bernie’s Sauce… :roll:

p.s. by the way, it’s very tasty with lamb also.
post #6 of 8

Re: Faux Bernaise Sauce

Hmm interesting .. so Fake BBQ would be "Faux Q" ?

post #7 of 8
Thread Starter 

Re: Faux Bernaise Sauce

That’s what they called McDonalds McRib sandwich on the Food Network…Faux (pronounced foe) Q…kinda tongue in cheek! LOL! :oops: :D
post #8 of 8

Re: Faux Bernaise Sauce

You're right about the tempering of the egg yokes, Carl. When I've done something for so long (such as the Bearnaise Sauce), I sometimes forget to include the SMALL details ( :P ) in the directions.
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