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.
280,6464.1/5 for 11 ratings
Grade this recipe: 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?
Time required for this recipe:
| 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?
Keeping:
A few minutes, not more.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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,067 Kcal or 8,654 Kj | 9 gr | 7 gr | 223 gr |
| 103 % | 3 % | 1 % | 34 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 386 Kcal or 1,616 Kj | 2 gr | 1 gr | 42 gr |
| 19 % | 1 % | <1 % | 6 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 344 Kcal or 1,440 Kj | 1 gr | 1 gr | 37 gr |
| 17 % | 1 % | <1 % | 6 % |
How much will it cost?
- For 6 people : 5.40 €
- Per person : 0.90 €
Note : These prices are only approximate.
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: Brioche dough, Sauce Normande (for fish), Italian toast, How to cook rice in rice-cooker, Grandma Solange's biscuits, ... All |
 | White (spirit) vinegar: You can check-out other recipes which use it, like for example: How to prepare broccoli, Beurre blanc sauce, Sautéed chicken with leeks, Puff or flaky pastry (pâte feuilletée), Red mixed pickle, ... All |
 | Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Turban of sole with langoustines, Curried prawn risotto, Blanquette of veal, Creamy risotto with diced vegetables and flax seeds, Montbenoit's canapés, ... All |
 | Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Smoked salmon sacristains, Fish in white wine, Chocolate eclairs, Vanilla ice cream, Peach and verbena feuilleté, ... All |
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