Bernaise sauce for planted.steak

Duration: 50 Min
Difficulty: Medium

Ingredients

How many people?
4
Base
70g
vegan butter
20g
flour
200g
vegan milk alternative (pea, oat, soy)
60g
vegan cream
Reduction
1
Shallot
1.5 tbsp
vinegar
50ml
white wine
Seasoning
1/4 tsp
Dijon mustard
1 knife tip tumeric (only for colour)
2 tbsp
lemonjuice
1/2 tsp
salt
1 tsp
chopped tarragon
1 knife tip of Kala Namak
Pinch of grinded pepper

Preparation

  1. Cut the shallot in small cubes and add the vinegar and the white wine together in a pot.
  2. Reduce it until you have 20g left.
  3. Weigh all the ingredients.
Bernaise
  1. Melt the butter in a pot and add the flour. Whisk it.
  2. Add the cold milk, whisk it and bring it to boil while stiring.
  3. Let it simmer on very low heat for a few minutes.
  4. If it is getting too thick add a little more milk. Should have a smooth creamy consistency.
  5. Add all the prepared ingredients to season the sauce (add less tumeric in the beginnig and adjust little by little until reaching the colour you like).
Steak
  1. Heat up the pan and add a bit of vegetable oil.
  2. Pan fry the steak until golden brown for around 3 – 4 minutes on each side.
  3. Add a little bit of vegan butter, thyme, rosemary and a crushed garlic and finish the steak in the butter.
  4. Take it out of the pan and let it rest for a few minutes before serving.
Serve
  1. Whisk the vegan cream until its like a half whipped cream and add it before serving into the sauce and whisk gently.
  2. Slice up the steak and serve it with the bearnaise.

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