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

Рет қаралды 688,962

2 жыл бұрын

Today I show you the greatest steak sauce that there ever was! I must say, I was a little skeptical about it, but making this sauce was easy and not as hard I had imagine. This one is keeper.
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✩✩ Béarnaise sauce✩✩
2 egg yolks
1 tbsp white vinegar
1 tsp lime
1 stick of melted butter
1 tbsp Shallots
1 tbsp Tarragon
Water to taste
Salt and pepper to taste
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#Steak #SousVide #Recipe

Пікірлер: 780

@Just_Pele 2 жыл бұрын

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

@shahaffiq5860 2 жыл бұрын

Water is better

@CaptainBuggyTheClown 2 жыл бұрын

@@shahaffiq5860 why?

@mizaru84 2 жыл бұрын

@@CaptainBuggyTheClown cos he cant drink alcohol

@pg7166 2 жыл бұрын

That sauce is just mayonnaise with butter instead of oil

@vaazig 2 жыл бұрын

@@pg7166 that's just ignorance speaking! 😅 It's completely different. In Sweden, where I grew up it's an obsession.

@tianjohan4633 2 жыл бұрын

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.

@eltiolavara9 2 жыл бұрын

replying so it gets bumped up

@scroogemcduck1462 2 жыл бұрын

Came here to say this. You need to use lots of fresh Tarragon in the reduction, and then you also want to stir in chopped tarragon and chervil in the finished sauce.

@maximedeliniersfaure6361 2 жыл бұрын

C pas hollandaise c'est une béarnaise avec l'estragon et les échalottes française

@eltiolavara9 2 жыл бұрын

@@maximedeliniersfaure6361 omg spy tf2

@felixhoude4574 2 жыл бұрын

Soo true! But try with tarragon vinegar, thats the french classic way

@draxxsklounst6595 2 жыл бұрын

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

@endonyxoneaudio8644 2 жыл бұрын

LOL cuz true

@2DevilliveD 2 жыл бұрын

Fisherman's life would be proud

@draxxsklounst6595 2 жыл бұрын

@@2DevilliveD he absolutely would. Especially you threw in some avocado!

@G0D777 2 жыл бұрын

I was like “ this is where the fun begins”

@derkaiserzen 2 жыл бұрын

Paula Deen applauding

@lorenclark6279 2 жыл бұрын

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.

@1-800-WILLIAM 2 жыл бұрын

A lot of folks at r/Sousvide will tell you that sous viding filet mignon is pointless since it’s such a tender meat with which to begin. I don’t have an opinion either way.

@convincedquaker 2 жыл бұрын

Guga has a Facebook group, too. Same name as this channel.

@LockArthan1996 2 жыл бұрын

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

@draxxsklounst6595 2 жыл бұрын

Lol he really did though, everyone wants the fun uncle, he's got the wagyu uncle

@Mrtheunnameable 2 жыл бұрын

Imagine having an uncle who invites you over for Wagyu every other week.

@albe1216 2 жыл бұрын

Thanks sir

@dutchdykefinger 2 жыл бұрын

@@Mrtheunnameable i'd bring the beer and weed

@instinct94 2 жыл бұрын

@@dutchdykefinger I'll get us some HQ-steaks and pretend to be your uncle. Deal?

@caglioso 2 жыл бұрын

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.

@Terminator4000 2 жыл бұрын

This and the sauce must be warm

@caglioso 2 жыл бұрын

@@Terminator4000 yes absolutely, should be made on a bain mariè (double boiler).

@DanielAwesomesauce 2 жыл бұрын

@@caglioso Double boiler is not needed if you have a stove with good low-heat control. I make bearnaise straight on my stove without double boiling.

@caglioso 2 жыл бұрын

@@DanielAwesomesauce true it’s not needed once you know what you’re doing, but for someone who isn’t as experienced I’d recommend it to get the technique down.

@dereksterling 2 жыл бұрын

Ya, I go from a bowl on and off the flame.

@AVS617 2 жыл бұрын

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 😉

@Tjockisen 2 жыл бұрын

Yeah, or at least soak the dried herbs in the vinegar over night or whatever before making the sauce.

@theresahenderson3534 2 жыл бұрын

What kind of vinegar?

@alfred2g 2 жыл бұрын

@@theresahenderson3534 white wine vinegar, soak a bunch of tarragon lightly crushed in them, for a few weeks/month, then move to a clean jar/bottle with a few whole black peppercorn.

@Plumsytheghillieone 2 жыл бұрын

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

@karinelemaire6402 2 жыл бұрын

I hope you used cheese curds >:C If you didn't you did it wrong! *is french canadian*

@Plumsytheghillieone 2 жыл бұрын

Unfortunately cheese curds doesn't exist on this side of the Atlantic, but going to Canada and trying real poutine is on my bucket list ;)

@hardline71 2 жыл бұрын

Love it!! Looking forward to trying your recipe, thanks!!!

@lorepiekny7381 2 жыл бұрын

I haven’t Been to this channel in a little while and when I heard, “I know my steaks don’t look good now, but watch this” I remember when I used to watch this all the time. Love the videos!

@KiwiOnTheTube 2 жыл бұрын

I'm in the same boat. Rediscovering channels you used to binge is fantastic

@dawgpost90 2 жыл бұрын

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

@landonsmith9 2 жыл бұрын

Oh boy, Eggs Bennadick. My favorite.

@ronaldtentschert6876 2 жыл бұрын

You do a marvelous job. I remember watching your videos years ago with two guys tasting your idea's.

@AGabaldoni 2 жыл бұрын

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!

@iDuckman 2 жыл бұрын

You tell 'em, A G. I'll hold the crowd. With a little more work it could have been incredible.

@JasonDonguines 2 жыл бұрын

Awesome as always! cheers man!

@brendanshepherd4386 2 жыл бұрын

Y’all make me smile. Not even jealous. Just glad someone gets to eat well.

@omnidrums 2 жыл бұрын

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

@thebitcoingarden 2 жыл бұрын

I agree that a well made demi is unrivaled!

@rudyjewelz4609 2 жыл бұрын

True story @ Demi

@OUigot 2 жыл бұрын

Demi glace is a big item to ask of anybody to do. I wouldn't do it just for a comparison.

@cheflev9884 2 жыл бұрын

Totally Agree! Veal stock is the way to go. Its the base for all French sauces. It's also not hard to make.

@Apric0tJams 2 жыл бұрын

Gorgonzola sauce fuuuukkkk

@lanzpat0725 2 жыл бұрын

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

@oikonomoupanagiotis2838 2 жыл бұрын

This Chanel is so educational that it has made me recognise every single steak’s and it’s marbling score

@elfredo70 2 жыл бұрын

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

@keyyt3492 2 жыл бұрын

Am I the only one who waits for the, “I know my steaks don’t look right now, but watch this!” Music cues and I’m jamming 😂😂😂😂

@tajvir 2 жыл бұрын

nice vid as always guga

@hampussoderberg1129 2 жыл бұрын

You could probably find a tub of béarnaise sauce in the refrigerators of most swedes, especially during the summer when the grills come out. Béarnaise sauce is one of those things that we’ll have with meat, pizza, hot dogs, hamburgers, fried vegetables and there’s even been béarnaise-flavoured crisps. Basically, if it’s even slightly cooked a swede will try putting béarnaise on it at some point. Nice to hear you like it. I remember being a little bit chocked the first time I realised it wasn’t really a thing everywhere.

@gduarte77 Жыл бұрын

Bearnaise on steak changed my life 😂

@garythewebguy9897 5 ай бұрын

Hey Guga, I love all you guys and all that you do. You have made me an incredible sous vide master, and my home a "destination spot" for all my friends and family that want a great steak! You mentioned in this video that you would share the mashed potato recipe below, but I don't see it. Could you please share it? Thanks.

@JHNielson4851 2 жыл бұрын

For the bearnaise sauce you could also add chervil. It comes from the same plant with a milder flavor, I use both. I've been in love with bearnaise sauce for years it goes with everything. Try it on vegetables.

@Claymakz 2 жыл бұрын

7:15 This "Oh man" is straight from heaven haha 😂

@kipnorris33 2 жыл бұрын

When I was a kid my mum used to make steak, chips, and onion gravy with real onions and the juices from the steak. I can almost taste that memory, and I love watching Guga's videos for the same reason.

@CaptainBill22 2 жыл бұрын

Guga has the best reactions. He reminds me of John Banner's character Sgt. Schultz whenever he's given food.

@nhatnamdao2916 2 жыл бұрын

Simple and delicious today. I love it!

@spicyclips552 2 жыл бұрын

“This sauce was easy and not hard to make” When you have an essay that needs to be at least 5k words

@9minty 2 жыл бұрын

"I know it doesn't look that good right now, but watch this." most iconic line of this channel

@Fatmoron51 2 жыл бұрын

God Bless you guys. I love this channel.

@aidan6029 2 жыл бұрын

I have actually used hollandaise sauce on steak. I agree that it's great. It was made for breakfast and we had some left over, so I tried it on my steak that same night. It was delicious. Hollandaise sauce pretty much tastes amazing on everything. I even mixed it with rice and it was delicious. I can't really think of anything that it wouldn't taste good on.

@66566565dsd 2 жыл бұрын

This sauce looks amazing 😍

@butter7734 2 жыл бұрын

First time anyone ever explained hollandaise sauce where I can understand. Thank you.

@Nozx98 2 жыл бұрын

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!

@mnh4460 2 жыл бұрын

And denmark aswell 🇩🇰😁

@Ashutok 2 жыл бұрын

I'm from Sweden and I've never heard of it or it just goes by a different name

@Ashutok 2 жыл бұрын

Wait is it bearnaise or??

@Nozx98 2 жыл бұрын

@@Ashutok Yes, it's bearnaisesås! 😂😅

@Ashutok 2 жыл бұрын

Wait I thought it was famous but bearnaisesås is so gooooood

@Guythatfishes 2 жыл бұрын

I love how angel always seems like he hasn't ate meat in years haha I love this video. Simple but great video!!! Still waiting on my dry aged Gator though....

@addalittlebam 2 жыл бұрын

Bernaise is good, I have never seen it made quite this way. I usually make pickled shallots, and thats my vinegar. Also, I do prefer it with a leaner filet, maybe new york. The sauce is very rich, so it adds richness to leaner steaks. A demi glace, bourdalaise, reduction is better for a rib eye as it helps cut the richness of the steak.

@victoriasakkidis7248 5 ай бұрын

Man you’re amazing with food!

@MultiShmed 2 жыл бұрын

I'm drooling! 😍 from Australia!

@Ama-hi5kn 2 жыл бұрын

Bearnaise been my sauce of choice for steaks since childhood. It's also good on chicken, I use it for that as well. (I'm from Norway, the sauce is pretty common throughout Scandinavia)

@ChristianRuf91 2 жыл бұрын

Try addong fresh grounded nutmeg in your mashed potatoes. They will transform it completely. The nutmeg strengthens the flavour of the potatoes superb. Also try use hard cooking potatoes for extra flavour

@notghozt-_-6032 2 жыл бұрын

3:27 "The snakes are ready, we are hungry" 😂😂😂

@suncust 2 жыл бұрын

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.....

@hyphenizm 2 жыл бұрын

Yeah high grade wagyu is definitely better served in small portions.

@Wulfer9 2 жыл бұрын

if ur browning the butter instead ur hollandaise getting an even deeper & extra flavour, great video as always, keep it up guga

@julianspring3041 2 жыл бұрын

I have made the hollandaise with the butter that I basted the steaks with. Adding lots of lemon that cuts through the steak really nicely

@eltiolavara9 2 жыл бұрын

"Starts off with a whole stick of butter" ah, french recipe

@-Kal- 2 жыл бұрын

5:51 All that steak has been treating Angel well! 😆

@Athiril 2 жыл бұрын

Try my signature sauce: corn flour and butter to make a roux, then milk, then melt Brie cheese into it, add basil pesto, and a lot of smoked paprika, some black pepper, smoked salt, mirin or brown sugar or rapadura sugar. A little chilli powder if you want some spicyness to it.

@ravenmoon1165 2 жыл бұрын

Best sauce and easy to make. Ty for another great video. I've never splurged on a Wagyu, but one day I will. I think the AU 7 might be a good alternative to the Japanese Wagyu cause it's so rich you can't eat an entire steak.

@Cldstrife 2 жыл бұрын

Excellent video as always. But where's the recipe for your mashed potatoes? They looked sooo good.

@PullingRugs 2 жыл бұрын

Using your recipe for my mom's birthday breakfast! Thank you!!

@PullingRugs 2 жыл бұрын

I don't live with her, married with three kids. She sneaks over to get breakfast because it's a big event in my household everyday

@cecilharris1196 2 жыл бұрын

Great job and great video!!Bearnaise sauce : Tarragon, chervil, shallots, pepper, salt, egg yolks, white or red wine vinegar, clarified butter, and room temperature water. Sauté tarragon,shallots pepper, salt, and vinegar in a pan till au sec. Let the pan cool add egg yolks, and about 2 Tbsp of water and wisk. Next slowly drizzling a stream of butter while whisking until nappè. I may have skipped or put some incomplete spots in it but it’s a guideline. Still a great job by Guga👍🏾👍🏾

@iu6iu6 2 жыл бұрын

I like how the video immediately starts with the recipe instead of talking on and on for 5 minutes about how they discovered this sauce or whatever like on other channels.

@peterdoe2617 2 жыл бұрын

2 answers on this one (#2 is a question): about the mashed potato: I've rendered some bone marrow. (Thanks for that recipe, Guga!) And wanna finish it with just heaps of freshly chopped chives. Did that with butter (for a steamed fish): phenomenal! No dry herbs. Maybe some fresh tarragon (to compliment the fish). U need to try that.

@thejollytexashippie7569 2 жыл бұрын

Great Video ☺️

@FlaccidPlatypus 2 жыл бұрын

My favorite sauce for steak is a Thai pepper sauce. Cilantro, Thai chili peppers, garlic, half a lime, fish sauce, salt, water. You can use a motor and pestle or a blender/food processor but it’s very hard to clean and will smell like garlic and peppers so I prefer motor and pestle. First cut up 5 peppers and crush it up with a couple cloves of garlic and a bit of salt. Then mix in some finely chopped cilantro and squeeze in half a lime or more and a tablespoon or two of fish sauce. Then add water to taste.

@FKAwesome93 2 жыл бұрын

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

@howieg6998 2 жыл бұрын

Brah... wen he said rice...I wuz like... exactly wat I wuz tinking.... dis Hawaiian loves me rice foa shua wit every meal....cheehuuuu

@lelyanra 2 жыл бұрын

Brazilians eat rice every single day

@Georgesbarsukov 2 жыл бұрын

For anyone that's lazy like me, you can make hollandaise in a pan/pot if you just toss all of the ingredients (I don't even measure) and whisk it while it cooks on low/med heat. This method has never failed me yet.

@jacobdodge9055 2 жыл бұрын

I love these videos it reminds me of the old days

@ackling 2 жыл бұрын

I'm Australian and we call that cut of beef a Scotch Fillet steak. It's the exact same as a rib eye. Just without the bone. Of course, we have bone in rib rib eyes as well. Scotch Fillet steak is so delicious. Especially with a creamy green peppercorn sauce.

@ACupOfDuck 2 жыл бұрын

You guys should try that sauce on a Burger! It's delish!! Brioche bun, sweet bbq sauce, minced steak, fancy cheese, that sauce, red onion and apple smoked bacon.. So effin delichious!!

@ILiketurtles68 2 жыл бұрын

Angel's got an insane pallet. He's definitely gonna be heir to the throne one day.

@Graceclaw 2 жыл бұрын

Given Guga's baldness, I don't think anyone in that family will be "hair" to anything

@ILiketurtles68 2 жыл бұрын

@@Graceclaw ok...

@fernandom9801 2 жыл бұрын

@@Graceclaw Not funny

@Graceclaw 2 жыл бұрын

@@fernandom9801 he originally wrote "hair". So yes, actually, it was hilarious.

@ILiketurtles68 2 жыл бұрын

@@Graceclaw actually I didn't or it would say "edited". It was a poor attempt by you as humor.

@ashmash1934 2 жыл бұрын

You really need to get a 'ricer' for mashing potato. You get a way better result and much faster! When you 'mash' you create a glue-like substance with the repeated breakdown of cells as you squish and squash. When you put it through 'ricer' you'll get perfectly even breakdown with no lumps in one go and it will be light and fluffy and not at all gloopy. I rice one potato at a time and then add a layer of butter to melt in the hot mash (about 1/3 butter to 2/3 potato in the end, yes, I know that's a lot of butter lol). This is how most decent restaurants do it, and aside from using a waxy potato with a sieve (which takes hours) it gives the best possible result. Just a tip for you ;)

@1KingJacob 2 жыл бұрын

The torch had me salty lmaoooo

@yaldaboth1889 2 жыл бұрын

Presentation is everything

@darrenlyddieth5770 2 жыл бұрын

OMG, is this the first time I knew something before Guga? Bearnaise sauce has been my goto with steak for years, GOD level.

@user-pl7gn2qh7y 7 ай бұрын

I haven’t tried that sauce but I would like to see your take on a peppercorn sauce. I crave it. Best sauce I have ever had.

@cync9591 2 жыл бұрын

Very nice! Remember hollandaise sauce can spoil very quickly so best to use it all at once.

@arianmianigivi4924 2 жыл бұрын

Favorite sauce of all time! Extremely underrated

@adrienhb8763 2 жыл бұрын

Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)

@crystallake6198 2 жыл бұрын

hey Guga, here's a tip. Use Kerrigold (or similar) grass fed butter for lower (or even zero) solids, and add some dried tarragon during the melting process so your get stronger tarragon taste.

@junglejim7664 2 жыл бұрын

Good at that looks, I love my steak with a good balsamic vinegar. Combined with the salt and pepper seasoning, it is hard to imagine anything better. And if you want to freak your friends and family out, serve a rich vanilla ice cream for dessert and drizzle a little balsamic vinegar over top of it. AMAZING!!!!!

@lamiarmy9968 2 жыл бұрын

Small tip: Season your mashed potatoes with nutmeg. Just a little bit

@fr_mental 2 жыл бұрын

Giga you MUST lookup a restaurant in France called “L’entrecôte” there sauce unique and very famous ! Try it there way. There is some videos on KZfaq and will gladly translate for you !

@reddart179 2 жыл бұрын

I can't wait to try this sauce on my next steak.

@emphatic001 2 жыл бұрын

Never seen a recipe like that for Bearnaise. Gotta try it.

@willymuff6493 2 жыл бұрын

The water-bath makes the steak look so good , I do mine on cast iron in a Ooni pizza oven the wood flavours the beef 🥩🤓

@kw91 2 жыл бұрын

Information problem: you do cook the egg yolks in a hollandaise/bearnaise sauce. In fact, if you're not using a blender, you need the butter hot enough to temper the yolks (partially cook them) and then to finish cooking the sauce on the stove. It's the egg yolks that thicken the sauce, and they do that because they get cooked. In your blender method, it's both the butter and the heat caused by the blender that cooks the yolks.

@FKAwesome93 2 жыл бұрын

@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)

@6sixty1gixxer80 2 жыл бұрын

I really enjoyed how you let angel let it fly..looking tasty

@peternielsen1414 2 жыл бұрын

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 😉

@dott23 2 жыл бұрын

If the eggs aren't cooked to sabayon first then it just becomes mayonnaise with butter. It'll still taste good, but not actual hollandaise.

@ichduersiees3423 2 жыл бұрын

totally true, that is no hollandaise guga, sorry!

@mahdhatre 2 жыл бұрын

Blended holly is better than traditional method. Fight me. A high speed food processor produces enough heat to cook the eggs. Had he used that instead of immersion it wouldve came out smoother. My days of making a gallon of holly with a whisk are waaaay behind me. lol

@dott23 2 жыл бұрын

@@mahdhatre even in a high powered food processor I'm not a huge fan of it, I still prefer the traditional. It doesn't have the right texture out of a blender or food processor to me, like I said it just tastes like butter mayo.

@TheDany36 2 жыл бұрын

I was afraid to be the only one scared by the bearneaise. Vinergar and wine reduction with shallot and fresh tarragon... No Lemon!!! then egg yolk with water to Sabayon indeed at low heat... then the clarified butter... Texture should be firmer than that... The texture here is like industrial bearneaise... Guga, make a real one, you'll enjoy much more...

@tinysworld73 2 жыл бұрын

Béarnaise sauce is my favorite on meat!!! Never made it from scratch though.... now i will try!!!

@JMan377 Жыл бұрын

One day I wanna see Guga make a stake so amazing, that the whole crew says "OH SH*T!!!!"

@raelik777 2 жыл бұрын

This is the key ingredient for steak Oscar. Just add lump crab, and you've made the best steak topping ever conceived of!

@theo35510 2 жыл бұрын

Hello Guga ! I was wondering if you ever heard about galices' beef, it is said to be the best tasting one in the world, and has a lot of rewards in 2013 ! I would like to see you give it a go , as a meat lover :3 ! Thanks for all your videos , it is always very untertaining , and makes me feels hungry all the time xD

@bftigdd 2 жыл бұрын

Ronaldinho hair style lol good stuff anjo

@whipporwill2303 2 жыл бұрын

Bearnaise is great on steak. My favorite way is to cook prime fillet med rare and add a handful of fresh lump crab on top. Then you drizzle some Bearnaise on top. Pairs perfectly with the surf and turf. But please use fresh tarragon and shallots. This will bring it to a whole new level. I would still argue that a bordelaise sauce is king of the steak sauces. But they are both so great its hard to pick a winner. Guga can you do a grilled polenta, steak and bordelaise dish for us please? Its one of my favorites 😁

@indianahoosier5794 2 жыл бұрын

I knew I bought that expensive acetylene torch set for something... I don't use it that often but when I do... grilled to perfection. Kind of expensive but I don't have any other torch...