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Béarnaise sauce

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.

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Last modified on: May 22th 2016

For 6 people, you will need:

How long does it take?

Fulfillment
PreparationCookingStart to finish
36 min.30 min.1 hour 6 min.
Preservation:
A few minutes, not more.
At what time?
Work this out...

Step by step recipe

Stage 1
10 min.
Béarnaise sauce : Photo of step #1 Peel and chop finely 1 shallot.

Chop tarragon and chervil finely.

Reserve one teaspoon of chopped herbs for garnishing.
Stage 2
1 min.
Béarnaise sauce : Photo of step #2 Put shallot and herbs in a small pan, salt and pepper generously.
Stage 3
15 min.
Béarnaise sauce : Photo of step #3 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.
Béarnaise sauce : Photo of step #4 Pour the contents of the pan into a chinois or a strainer, and squeeze herbs to extract the juices.
Stage 5
Béarnaise sauce : Photo of step #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.
Béarnaise sauce : Photo of step #6 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.
Béarnaise sauce : Photo of step #7 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.
Béarnaise sauce : Photo of step #8 Put over low heat, and beat to form a sabayon.
Stage 9
Béarnaise sauce : Photo of step #9 Continue to beat until it thickens, and "holds" the whisk.
Stage 10
Béarnaise sauce : Photo of step #10 Then add the melted butter, a little at a time, while beating continously.
Stage 11
15 min.
Béarnaise sauce : Photo of step #11 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.
Béarnaise sauce : Photo of step #12 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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Nicolas.

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This recipe use (among others)
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Chocolate cereal bars, Pogne de Romans, Almond macaroon cake, Oat shortbread biscuits, Old style brioche, ... All
Dry white wineDry white wine: You can get more informations, or check-out other recipes which use it, for example: Blanquette of veal, Pea risotto "mantecare", Seafood sauerkraut, Fish in white wine, Curried prawn risotto, ... All
White (spirit) vinegarWhite (spirit) vinegar: You can check-out other recipes which use it, like for example: Caesar salad, How to prepare sorrel, Artichoke hearts forestier , Puff or flaky pastry (pâte feuilletée), How to prepare broccoli, ... All
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: Tagliatelle and courgette spaghetti, carbonara style, Ramekins of duchess potatoes, Paris-Brest, Chocolate cream, Scallops with crunchy vegetables and wine sabayon, ... All

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