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.
248,6144.5/5 for 8 ratings
Last modified on: May 22th 2016
For 6 people, you will need:
- 1
2 egg yolks - 2
250 g butter - 3
1 bunch chervil - 4
1 bunch tarragon - 5
100 ml dry white wine - 6
100 ml white (spirit) vinegar - 7
1 pinch flour - 8
1 shallot - 9
salt - 10
pepper - Total weight: 535 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Cooking | Start to finish |
|---|---|---|
| 36 min. | 30 min. | 1 hour 6 min. |
Keeping:
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?
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.
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.
Reduce over low heat until you are left with about 1/5 of the original volume.
Stage 4 - 3 min.
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.
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.
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.
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.
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
How much will it cost?
- For 6 people : 5.40 €
- Per person : 0.90 €
Source
Nicolas.More recipes?
This recipe uses (among others) | Butter: You can get more informations, or check-out other recipes which use it, for example: Eggs "en cocotte" with spinach, Baked apples from St Aubin le Vertueux, Polenta with spinach and soft-poached egg, Gratin Dauphinois, Warm haricot bean salad, ... All |
| White (spirit) vinegar: You can check-out other recipes which use it, like for example: Puff or flaky pastry (pâte feuilletée), How to prepare sorrel, Beurre blanc sauce, Sautéed chicken with leeks, Pickled gherkins, ... All |
| Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Beurre blanc sauce, Fillets of sole Dieppoise, Mackerel Fillets in White Wine, Red mullet fillets with a reduced white-wine sauce, Spaghetti with mussels and basil, ... All |
| Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Vanilla ice cream, Hollandaise sauce, Quiche Lorraine, Cannelés, Pistachio confectioner's custard, ... All |
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