Béarnaise sauce

Step by step recipe:

  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.
  2. 1 min.Béarnaise sauce : Photo of step #2
    Put shallot and herbs in a small pan, salt and pepper generously.
  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.
  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.
  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.
  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.
  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.
  8. 10 min.Béarnaise sauce : Photo of step #8
    Put over low heat, and beat to form a sabayon.
  9. Béarnaise sauce : Photo of step #9
    Continue to beat until it thickens, and "holds" the whisk.
  10. Béarnaise sauce : Photo of step #10
    Then add the melted butter, a little at a time, while beating continously.
  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).
  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.

Source:

Nicolas.

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