Béarnaise Sauce
Béarnaise means "coming from the region of Béarn." It goes very well with grilled meat or fish. Béarnaise is a sauce similar to hollandaise. A reduction of white wine, shallots, tarragon, peppercorns, vinegar, and seasoning, then emulsified with clarify butter.
Servings: 4
Calories: 250kcal
Ingredients
- 0.75 cup clarified butter, melted
- 0.75 cup shallots, finely chopped
- 2 tablespoons chopped tarragon
- 1.5 teaspoon whole peppercorn
- 0.75 cup white wine vinegar
- 0.25 cup dry white wine
- 2 tablespoons chopped parsley or chervil
- 3 large egg yolks
- 2 tablespoons cold water
- Salt and cayenne pepper, to taste
Instructions
- Make the reduction: Chop the shallots in a small chopping machine, grating the sides of the bowl. With the bottom of a pan, crush the peppercorn pressing up and down. Add to the shallots. Chop the tarragon leaves without the stems. Put in the chopped shallots, peppercorn and tarragon leaves. Moisten with white wine and white wine vinegar. Stir and bring to a boil on medium heat. Reduce the Béarnaise reduction to almost dry. Let it cool.
- Make the sabayon: Warm the clarified butter in a saucepan on the low heat. Place the egg yolks in a bowl with 2 tablespoons cold water. Add the cool reduction to the yolks and water mixture. Whisk and place on Bain Marie over medium heat. Using the second speed of your electric whisker, whisk for at least 5 minutes. Make sure that the water is simmering, not boiling. Keep whisking over the heat until the sabayon gets thick. This is called the ribbon stage. When desired thickness is obtained, remove from heat. Gradually pour in the clarified butter, whisking continuously. Chop the parsley, or chervil if available. Taste the sauce and season with salt and a pinch of cayenne pepper.
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Cooking Tips for Béarnaise Sauce Recipe
- Clarified butter: It’s essential to use clarified butter for a smooth, rich texture. Ghee can also be used as an alternative.
- Whisking technique: When making the sabayon, whisk continuously to prevent the egg yolks from curdling. The heat from the Bain Marie will help cook the yolks without scrambling them.
- Sabayon consistency: The key to perfect Béarnaise sauce is achieving the “ribbon stage,” where the sauce thickens to the point that it forms ribbons when lifted with a whisk.
- Reducing the sauce: Don’t skip the reduction step; it intensifies the flavors and forms the base for the sauce.
- Seasoning: Be cautious with the salt and cayenne pepper. Start with a little and taste as you go to avoid overpowering the delicate flavors.
- Serving: Béarnaise sauce is best served immediately, but it can be kept warm for a short time by placing the bowl over a pot of warm water (not boiling) to maintain its consistency.
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