Head Chef Brendan Pratt's Seaweed Béarnaise Sauce

“A bright, rich and deep enhancement for fatty fish (such as Patagonian Toothfish, Swordfish, or Dhufish), lobster or poultry dishes. The subtle kombu and anchovy nuances add beautiful complexities and umami, for the perfect Chardonnay pairing.”

INGREDIENTS

Reduction
350ml white wine vinegar 
150g sliced shallot 
5g black peppercorns 

Béarnaise Sauce
30ml vinegar reduction 
10ml lemon juice 
3x egg yolks 
500g clarified butter (slightly warmed Ghee butter)
20g anchovy extract 
15g kombu extract 
25g seaweed paste 
NB. Though we make our own extracts at Vasse Felix, you can find quality alternatives at The Grocer online or any good Asian grocer.

METHOD

Vinegar Reduction

Place vinegar, shallots, and peppercorns in a saucepan, bring to the boil, and then reduce the heat to medium and simmer until reduced by two-thirds (this should take two to three minutes). Strain through a fine sieve and set aside to cool, discarding the strained solids.

NB. I like to make a little extra so it’s ready for the next time you want to make the sauce. The reduction will keep in a jar for three to four weeks in the fridge.

Béarnaise Sauce 

Combine the egg yolks and reduction in a heatproof bowl and place over a saucepan of simmering water (water shouldn’t be touching the bowl).

Whisk the mixture, rotating bowl occasionally, until pale and thick (approximately two minutes), then remove from the heat and place on a wet tea towel to hold it steady. 

Add the clarified butter in a thin steady stream while whisking continuously until the butter is incorporated and the mixture is slightly thickened. 

Add in the anchovy extract, kombu extract and seaweed paste, whisk to combine and set aside in a warm location. This sauce can be made two to three hours in advance, as long as it can be stored in an airtight container, at around 35-40 degrees. If the sauce cools, it cannot be reheated as it will split.

Serve 

Serve with your favourite white flesh fish or a barbequed Western Rock Lobster for a luxurious festive pairing!
Best enjoyed with the 2020 Vasse Felix Chardonnay.