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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.

245,151 4.9/5

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Last modified on: May 22th 2016

For 6 people, you will need:

How long does it take?

PreparationCookingStart to finish
36 min.30 min.1 hour 6 min.
Preservation: A few minutes, not more.
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?
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Step by step recipe

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

Chop tarragon and chervil finely.

Reserve one teaspoon of chopped herbs for garnishing.
10 min.
2 Béarnaise sauce : Photo of step #2Put shallot and herbs in a small pan, salt and pepper generously. 1 min.
3 Béarnaise sauce : Photo of step #3Pour 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.
15 min.
4 Béarnaise sauce : Photo of step #4Pour the contents of the pan into a chinois or a strainer, and squeeze herbs to extract the juices. 3 min.
5 Béarnaise sauce : Photo of step #5You 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 Béarnaise sauce : Photo of step #6On 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.
5 min.
7 Béarnaise sauce : Photo of step #7Prepare a bain-marie.

Put 2 egg yolks, sauce base, and 1 pinch flour in the bowl over the bain-marie.
5 min.
8 Béarnaise sauce : Photo of step #8Put over low heat, and beat to form a sabayon. 10 min.
9 Béarnaise sauce : Photo of step #9Continue to beat until it thickens, and "holds" the whisk.
10 Béarnaise sauce : Photo of step #10Then add the melted butter, a little at a time, while beating continously.
11 Béarnaise sauce : Photo of step #11Your 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). 15 min.
12 Béarnaise sauce : Photo of step #12And 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.
2 min.

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

Whole recipe
CaloriesProteins CarbohydratesFats
20679 gr7 gr223 gr
103 %3 %1 %34 %
Per 100 g
CaloriesProteins CarbohydratesFats
3862 gr1 gr42 gr
19 %1 %<1 %6 %
Per person
CaloriesProteins CarbohydratesFats
3441 gr1 gr37 gr
17 %1 %<1 %6 %
% 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?

For 6 people : 5.40 €
Per person : 0.90 €

Note : These prices are only approximate.

Change currency:

Source: Nicolas.
Grade this recipe :

More recipes?

This recipe use (among others)
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Quick Strawberry Millefeuille, Kouign-amann, Mushrooms on toast, French style, Lobster Thermidor, Galette Charentaise, ... [All]
Dry white wineDry white wine: You can get more informations, or check-out other recipes which use it, for example: Tomato meat balls, Summer Salmon Blanquette, Chicken breasts with tarragon, Cheese tart, Scallops with crunchy vegetables and wine sabayon, ... [All]
White (spirit) vinegarWhite (spirit) vinegar: You can check-out other recipes which use it, like for example: Pickled gherkins, How to prepare corn salad, How to prepare broccoli, Beurre blanc sauce, How to prepare cabbage, ... [All]
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: Apple confectioner's custard, Real custard sauce (crème anglaise), Pistachio ice cream, Flognarde, Salmon and spinach quiche, ... [All]

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