Bearnaise Sauce

Bernaise is a vibrant and elegant companion to meat fish egg and vegetable dishes.

Bearnaise sauce. Be aʁ nɛz is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs it is considered to be a child of the mother hollandaise sauce one of the five mother sauces in the french haute cuisine repertoire. Béarnaise sauce b ər ˈ n eɪ z. The difference is only in the flavoring. Stir in vinegar reduce heat to medium low and cook until.

Make the bearnaise reduction first. The method here is the traditional way to make bearnaise by using a double boiler to reduce the liquid and whisk the egg yolks. Whisk in the onion white wine vinegar egg yolks heavy cream and lemon juice. You may come across recipes calling for a blender which also works well once you feel comfortable making a bearnaise you will be able to try your hand at many other french sauces as the techniques are very similar.

In a small saucepan combine the tarragon shallots vinegar and wine over medium high heat. Here is a foolproof technique that uses hot butter and. Melt 1 tablespoon butter in a small saucepan over medium heat. 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 think of it as a loose mayonnaise requiring only plenty of whisking and a careful hand with the heat to master.

Bring to a simmer and cook until reduced by half. Cook and stir over low heat or simmering water until mixture bubbles around edges and reaches 160 about 20 minutes. For my money the very best classic steak sauce you can make at home a sauce that will wow your guests with its flavor and elegance and most importantly a sauce that can be made start to finish in under half an hour is béarnaise. Place butter in a medium glass bowl and melt in the microwave about 30 seconds on high.

Béarnaise uses shallot chervil peppercorns. Bearnaise sauce must be kept at a constant temperature. The catch there s always a catch is that made with the classic technique it s very easy to mess up. Add shallots and a pinch of salt and pepper.

In a small heavy saucepan whisk the egg yolks and water.