EASY Bearnaise Sauce Recipe (2024)

FAQs

What are the ingredients in a bearnaise sauce? ›

Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine. It is simply an emulsification — egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper.

Whisk egg yolks, black pepper, tarragon Dijon mustard, tarragon vinegar, water, and salt in a metal mixing bowl or small saucepan. Place over low heat and whisk until mixture foams, small wisps of steam appear from the sauce, and sauce is hot and thick, 1 to 2 minutes.

Notes. If your béarnaise is thin and runny, transfer to a large bowl set over a pot of barely simmering water. Whisk constantly and vigorously until sauce is thickened.

Béarnaise sauce is a delicious and creamy classic French sauce that is often made from a reduction of vinegar and wine mixed with shallots, tarragon, and (sometimes) chervil and thickened with egg yolks and butter. It's typically served with meat, fish, eggs, or vegetables.

It is regarded as a "child" of hollandaise sauce. The difference is only in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne. The sauce's name derives from the province of Béarn, France.

Heat can cook the egg yolk and break the emulsion as could mixing the ingredients in the wrong order. We can call this “breaking” curdling. Straining and whisking in a little warm egg yolk might re-emulsify. Whisking or blending alone may help for sauces that have been sitting for awhile.

Entrée Complements SHRIMP Six additional large shrimp dusted with blackening seasoning and broiled. LOBSTER TAIL Cold water lobster tail, lightly seasoned with Cajun spices, sea salt and butter. OSCAR STYLE Jumbo lump crab cake, asparagus and homemade béarnaise sauce.

Egg yolks do a particularly good job, due to a protein called lecithin, which has held together centuries of hollandaise sauces and countless aiolis. Mustard is a classic choice for vinaigrettes. Mayonnaise is effective as well—not surprisingly, since it is a yolk-stabilized emulsion.

Monter au Beurre is a French term used to describe the process of adding or whisking in whole, cold butter into a sauce or puree at the end of the cooking process. This process, which is usually done off the heat, adds shine, flavor and richness.

The bearnaise should be served warm, not hot - if it gets too hot, it will separate. If you're brave, you can heat it very carefully when it's done - but be careful it doesn't get too hot! The hob should be on no higher than level 2 - and you'll need to whisk continuously.

How long will bearnaise sauce keep? ›

Béarnaise sauce is best served immediately, but will keep for three days in an airtight container in the fridge. Use it straight from the fridge like butter for toast, or reheat over a double boiler.

The recipe is a variation of Hollandaise, one of the five mother sauces of French cuisine. It was first served at the opening of the Le Pavillon Henri IV restaurant in 1836 and is named after the province of Béarn, the birthplace of Henry IV of France.

(ˌbeɪəˈneɪz ) noun. (sometimes without capital) a rich sauce made from egg yolks, lemon juice or wine vinegar, butter, shallots, herbs, and seasoning.

Buttery, silky with the enigmatic flavour of tarragon and a sharp kick of vinegar, bearnaise is arguably the most elegant sauce to have emerged from the French kitchen.

Béarnaise sauce is like a cooked mayonnaise, with Tarragon added to it. That's about as simple as I can put it. It CAN be a bit prickly to make, but it's got ENORMOUS flavor, is rich with healthy fats and is extremely low carb.

The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato. Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and pastas.

It's a little tangy, a little savory, and a little bit sweet—plus it has that unique, unmistakable aroma. Some people say it tastes like a mix between hollandaise and mustard sauces, while others find it difficult to put a finger on the flavor.