Béarnaise sauce
This very tasty sauce, flavoured with tarragon, chervil and shallot, with its hint of acidity, is perfect for grilled fish or meats. Its well-known as a difficult sauce, but here are all the tips that you need to succeed.
246,1974.9/5
Last modified on: May 22th 2016
For 6 people, you will need:
1 bunch chervil
1 bunch 
1 pinch 
1 
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 36 min. | 30 min. | 1 hour 6 min. |
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
Stage 1
10 min.
Peel and chop finely 1 shallot.Chop tarragon and chervil finely.
Reserve one teaspoon of chopped herbs for garnishing.
Stage 2
1 min.
Put shallot and herbs in a small pan, salt and pepper generously.Stage 3
15 min.
Pour in 100 ml white (spirit) vinegar and 100 ml dry white wine.Reduce over low heat until you are left with about 1/5 of the original volume.
Stage 4
3 min.
Pour the contents of the pan into a Stage 5
You should get only 2 to 4 tablespoons of this tasty liquid which is the base for your sauce.This base could be made several days beforehand, and kept in a sealed jar in the fridge.
Stage 6
5 min.
On the day, melt 250 g butter, remove the foam which rises to the top and discard it.Your goal is to clarify the butter, removing as far as possbile the white impurities (whey) which will be left on the bottom.
Leave to cool.
Stage 7
5 min.
Prepare a bain-marie.Put 2 egg yolks, sauce base, and 1 pinch flour in the bowl over the bain-marie.
Stage 8
10 min.
Put over low heat, and beat to form a sabayon.Stage 9
Continue to beat until it thickens, and "holds" the whisk.Stage 10
Then add the melted butter, a little at a time, while beating continously.Stage 11
15 min.
Your Béarnaise will develop its texture. Continue until all the butter is added, apart from the very last bit in the container with all the impurities (discard).Stage 12
2 min.
And finally add the spoonful of herbs.Serve without too much delay. If your dish is not ready, leave the sauce to wait in the bain-marie, not too hot, with a lid.
Remarks
Some technical words: Béarnaise is a sauce of the warm emulsified kind (like hollandaise and mousseline), which means a hot base, here a well-flavoured sabayon, where butter is added to get this smooth texture.
Usually chefs make bearnaise in a different way: everything in a single pan, without a bain-marie. Faster, but more difficult.
Usually chefs make bearnaise in a different way: everything in a single pan, without a bain-marie. Faster, but more difficult.
Nutritional information
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How much will it cost?
For 6 people : 5.40 €
Per person : 0.90 €
Source: Nicolas.
More recipes?
This recipe use (among others) | Butter: You can get more informations, or check-out other recipes which use it, for example: Spaghetti with mussels and basil, Checkerboard biscuits, Kouign-amann brioche, Breton sablé biscuit dough, Half-cooked chocolate cake with raspberry coulis, ... All |
 | Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Mackerel Fillets in White Wine, Scallops with crunchy vegetables and wine sabayon, Seven-hour lamb, Mussels marinière, Red mullet fillets with a reduced white-wine sauce, ... All |
 | White (spirit) vinegar: You can check-out other recipes which use it, like for example: Artichoke hearts forestier , How to prepare sorrel, Poached eggs, How to prepare broccoli, How to prepare cabbage, ... All |
 | Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Butter cream, Apple and almond gratin, Spaghetti Carbonara, Blanquette of veal, Smoked eggs, ... All |
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