In culinary school, béarnaise was one of the classical French sauces that I often had trouble with, despite my many spirited attempts. It’s classically made with egg yolks whisked over a double boiler, while drizzling in a steady stream of clarified butter. (A lot more difficult than it sounds.) <br /> <br />But then I found this radical béarnaise technique in a video featuring Chef Peter Goossens of Hof van Cleve restaurant. It takes a fraction of the time and effort to make, and my weekday dinners have never been the same since.

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