“The little thing is…”: Laurent Mariotte shares his tips for making béarnaise, the perfect sauce to accompany prime rib

Laurent Mariotte is used to sharing delicious recipes on his show “Little dishes in balance”. Recently, he tackled an essential dish of French gastronomy: prime rib. And to enhance it, nothing better than a béarnaise sauce made with shallots and herbs. This recipe full of flavor will please your guests. We’ll explain how to do it without further ado.

View this post on Instagram

A post shared by @laurent.mariotte

For 4 people, you will need:

• 1 tied beef rib of 1.2/1.3kg
• grapeseed oil
• 20cl of white wine
• 20cl of white alcohol vinegar
• 4 shallots
• 1/2 bunch of tarragon
• 1/4 bunch of parsley
• 4 egg yolks
• 250g melted butter
• gray gros sel
• white peppercorns

Cooking time: 40 minutes
Preparation: 30 minutes

1. Start by pouring the white wine, vinegar, chopped shallots, a little coarse salt and a teaspoon of crushed peppercorns into a saucepan.
2. Then, shred the tarragon and parsley.
3. Crush the herbs and reserve them.
4. Keep the branches and add them to the mixture.
5. Then bring to the boil and reduce by two thirds.
6. Then, heat the grill, oil the prime rib.
7. Season with coarse salt and grill for 10 minutes on each side and on the edge.
8. Then let the prime rib rest for at least 15 minutes.
9. Meanwhile, finish the béarnaise.
10. To do this, filter the mixture, keeping only the sauce.
11. Add the egg yolks and whisk over low heat to obtain a frothy mixture.
12. Turn off the heat, add the melted butter little by little. “Be careful to have the same temperature of the two preparations before mixing”. Finish by adding the crushed herbs.
13. Remove the string from the prime rib, cut into slices and place them on a dish. All you have to do is serve with the béarnaise sauce and place in a gravy boat.

Enjoy your food !