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	<title>Design News &#187; Classic Béarnaise Sauce</title>
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		<title>Classic Béarnaise Sauce made easy with The Hussar Grill</title>
		<link>https://designnews.co.za/classic-bearnaise-sauce-made-easy-with-the-hussar-grill/</link>
		<comments>https://designnews.co.za/classic-bearnaise-sauce-made-easy-with-the-hussar-grill/#comments</comments>
		<pubDate>Tue, 19 Mar 2019 12:00:10 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[Classic Béarnaise Sauce]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[The hussar grill]]></category>

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		<description><![CDATA[Mention the words “Béarnaise Sauce” and most food-lovers will collapse into fantasies of a creamy, buttery emulsion, tinged with French tarragon and cut through with just a hint of vinegar, melting slowly across the rump of a juicy, perfectly turned steak… Yet these very words can also strike fear into the heart of an aspirant cook. With its French origins, this haute cuisine staple is a traditional must when it comes to grilled steak but making a classic “Béarnaise” can present itself as an intimidating task, especially if you’ve never prepared the sauce before. Making Béarnaise Sauce in the old-fashioned manner, by hand, requires inordinate amounts of elbow grease; all those egg yolks and butter have to be hand-whisked into a smooth consistency. Enter The Hussar Grill. One of the country’s premier grill rooms, and proudly well-versed in traditional fare, The Hussar Grill has been serving its own beautiful Béarnaise Sauce, the “mother sauce” of French cuisine, since its doors first opened in 1964. With the advancement of kitchen technology, The Hussar Grill has updated its own traditional recipe. Of course, it is always best to try this sauce in the restaurant itself, where it will accompany one of the best steaks in the land. But here’s how any Masterchef-in-the-making can make The Hussar [...]]]></description>
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