Béarnaise Sauce

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Cold, creamy, nutritious and delicious. Perfect smoothie to drink every morning for breakfast this summer.
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Béarnaise sauce is a classic French sauce that is rich, buttery, and full of flavor. This sauce is a staple in French cuisine and is traditionally served with grilled meats, fish, and vegetables. The sauce is made with a reduction of white wine vinegar, shallots, tarragon, and peppercorns, which are then blended with egg yolks and butter to create a smooth and creamy sauce.

The origins of Béarnaise sauce can be traced back to the early 19th century, where it was created in the southwestern region of France known as Béarn. The sauce is a variation of Hollandaise sauce, which is made with egg yolks and butter, but Béarnaise sauce has the addition of shallots, tarragon, and vinegar. The combination of these ingredients creates a complex and delicious flavor that is unmistakably French.

Béarnaise sauce is a staple in French cuisine, and it is often served alongside steak frites, grilled salmon, and roasted vegetables. The sauce is so beloved that it has even inspired its own dish, Steak Béarnaise, which is a classic French dish consisting of a grilled steak topped with Béarnaise sauce.

Béarnaise-Sauce-Recipe

Béarnaise Sauce

Making Béarnaise sauce can be a little intimidating at first, but with a little practice, it can be mastered. The key to making a great Béarnaise sauce is to keep the temperature low and to be patient. By slowly adding the butter to the egg yolk mixture, you can create a smooth and creamy sauce that is rich and flavorful.
Total Time 20 minutes
Course Main Course
Cuisine French
Servings 4

Ingredients
  

  • 2 egg yolks separate from whites
  • 1/4 tsp white wine vinegar
  • 1 shallot peeled and minced
  • 1/2 tsp freshly ground pepper
  • 1 tbsp finely chopped tarragon leaves
  • 12 tbsp unsalted butter
  • 1 tsp sea salt
  • 1 tbsp lemon juice optional

Instructions
 

  • In a small saucepan, combine the white wine vinegar, dry white wine, shallots, tarragon, and black peppercorns. Bring the mixture to a boil over medium-high heat and cook until it reduces to about 2 tablespoons, about 5 minutes.
  • Remove the saucepan from the heat and let the mixture cool for a minute or two.
  • In a medium bowl, whisk together the egg yolks until they become frothy.
  • Gradually add the reduced vinegar mixture to the bowl, whisking constantly.
  • Place the bowl over a saucepan of simmering water and whisk constantly until the mixture thickens and forms ribbons, about 3 to 4 minutes.
  • Slowly add the butter to the mixture, whisking constantly, until the sauce is smooth and creamy.
  • Remove the saucepan from the heat and season the sauce with salt to taste.
  • Serve the sauce warm, either immediately or within 30 minutes.
Keyword Sauce

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