They all said, the GREATEST Steak Sauce! So, we tried!

I think you got your information crossed this time. You need to use fresh tarragon and fres shallots, and do a apple cider vinegar/white wine/shallot/tarragon reduction. The short cut you did here, starting out with hollandaise sauce is ok. if you don't skip the the shallots and tarragon reduction. If you add that your way is just fine and dandy. You really should start with shallots reduction. And use fresh shallots and tarragon, that really brings out the flavor. Just make the reduction ahead of time and keep it in the fridge. Then continue the way you where doing it, but skip the dry stuff and use fresh and add black pepper corn as well. Well worth the extra effort, I promise you.

Something about Angel casually guessing the score of the steak just hits diferent. Congrats on hitting the uncle lottery my guy

"Starts off with a whole stick of butter" Me "I like where this is going already"

Loyal viewer, watch ever episode, love the content but you gotta do a comparison between bearnaise, gorgozola sauce, herbed butter and a real, home-made demi glace mounted with butter. Demi is the greatest steak sauce ever if you make it from scratch. It isn't easy, but so, so worth the time and effort. You could do red wine demi with shallots, herbs etc. or do it plain. Either way, you gotta show your fans what real demi glace is about

Guga usually does it legit but you gotta use real tarragon and shallots; not dried! It’s supposed to be a vinegar reduction of the shallots and tarragon.

for the vinegar: try soaking fresh tarragon stalks in the bottle for a couple of weeks. In the sauce: use freshly cut tarragon in stead of dried and... thank me later 😉

Guga: Try the steak now and tell me how you like it Angel: Okay Guga: The smell’s amazing— oh you went straightforward Angel: Oh— you’re still talking

Rather than water, you can add lite white wine to your bearnaise, like a chablis, to punch up the flavor a little.

Hi Guga, I love your videos. I tried your simplified version of the Bearnaise Sauce and it is very good. But please you have to try the real Bearnaise Sauce, done with a tarragon, chervil, shallot, white wine and vinegar reduction and not by adding dried shallots and dry tarragon. The acidity is better balanced and the fragrance of the real Bearnaise is amazing. Thanks!

you need to read up on sauce béarnaise that wasn’t it! make a reduction of white vine and white vine vinegar infused with shallots and fresh tarragon some of the reduction with 2 egg yolks warm up under a gentle heat to the egg thickened ad melted butter and at last fresh tarragon or a tablespoon of the reduction egg yolks butter and sous vide for 1 hour 60 celsius in a tall glass blitz from the bottom slowly and finish with fresh tarragon 😉

You know you're living life when you can identify marbling scores for high quality steaks by their flavor. Life goals for sure lol

This sauce is extremely common in Sweden as well, and I grew up eating it on all kinds of meat and fries etc. Even goes well on pizza! Like so many other people said though, you gotta use fresh tarragon and shallots, but other than that, nicely done!

Nice

Oh boy, Eggs Bennadick. My favorite.

I usually watch these videos with some oven chicken nuggets, or a premade frozen pizza. Today I watched it with home-made poutine, gravy and all. And this content just hits differently when you have been challenging yourself in the kitchen just before :) Thank you for making me try :D

@guga... I'm not sure if it's worth making a video or if it would even get views but since you mentioned that vinegar or acidity gives a different but nice experience from just eating wagyu plain, i wonder how wagyu tastes like in some filipino sauces... Like maybe different variations of "toyo-mansi" (soy sauce and calamansi juice) or maybe a guga version of "pinakurat" (a form of spiced vinegar)

Angel, when you said "rice", as an asian, I felt soo proud... Hahahahaha...

I've been watching this channel for a couple of years now, and it inspired me and my wife to get a sous vide set up. Our 10 anniversary was earlier this year, and we made sous vide filet mignon with hollandaise, roasted potatoes, and asparagus. We had tried to get the sous vide right a few times before this, and I think I didn't dry it enough to get a good sear or I cooked the meat too high. When we did it for our anniversary dinner, it came out perfect, and it's easily the best meal I've ever had. It was cool to see this video as it kind of comes full-circle since you've never done this combo before.

I fully agree that Australian wagyu is a much better "whole" steak, it is my go to steak whenever i wanna binge a whole steak. While I had Japanese A4 wagyu before and its certainly nice, as you guys have pointed out before its waaaay too rich to eat it alone.....

In Sweden we use Dragon herb in our BEA (Bearniese) we eat this sause on everything... Even Pizza. We even put Ananas (Pineapple) and ox-filé on our Pizza. A tip is to bake that mashed potatoes in the owen for 15 min so you get a crust on it and then serve it with BEA and blackpepper sause. That's a classic planksteak or black and white steak. Bon Apetit