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Add the egg yolks, Bernise and water in a tall and narrow glass or mason jar that fits your immersion blender, the idea is to get a tight but not too tight fit. Mix briefly with the immersion blender and leave the blender in the jar.
Heat the butter over high heat in a small pot you can easily pour from. Stir constantly and when the foaming stops remove from heat. If you don't have a pot you can easily pour from transfer it to anything metal or glass that has a spout.
Turn the blender back on and slowly add the hot butter to the jar, moving the head of the blender up and down a bit at first to get the emulsion started. Once you've added all the butter mix for another 5-10 seconds. Taste and add salt to taste.
Serve right away. It's so quick and easy to make that I find you don't have to worry about timing. If it does get cold the best way I've found to reheat is to microwave it on low power for 15 second intervals, stirring it each time, until it's back up to temp.
• This sauce is fantastic on steak of course (pictured on a ribeye cap), and anything potato-based (like the pommes anna in the pic). But try it also with a roast chicken (use Bernise in this recipe instead of OMG also if you like), with poached or pan-fried white fish or salmon, and with vegetables like artichokes or broccoli. The fat helps make the nutrients in vegetables easier to absorb.
• If you're wanting a sauce you can serve cold, briefly hydrate Bernise in a bit of water, then blend with mayonnaise and sour cream for a delicious sauce that has much of the same flavor.
• You can easily make sauce Hollandaise using the technique above. Instead of Bernise use 1 teaspoon of fresh lemon juice and a pinch of salt. I like to add a bit of Espelette pepper for heat as well.
• This time of year you can make a fun spin on sauce Maltaise. Replace the Bernise with a couple pinches of Cancale, and add the zest and a bit of juice from a blood orange instead of water. Delicious with seared scallops.
Food images and recipe © Christian Leue
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