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.
347 K 4.3/5 (15 reviews)
1 hour 6 min.
Easy
6 people
10 IngredientsLast modified on: May 22th 2016
2 
250 g 
1 bunch Chervil
1 bunch 
100 ml 
100 ml white (spirit) vinegar
1 pinch 
1 
Times for this recipe
Preparation: 40 min.
Cooking: 30 min.
All in all: 1 hour 6 min.
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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.
Keeping: A few minutes, not more.
Source: Nicolas.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 8 RDI=3 % | 6 RDI=1 % | 220 RDI=30 % | 2,070 RDI=100 % | 8,650 RDI: 100 % |
| Per 100 g | 1 RDI=1 % | 1 RDI=0 % | 40 RDI=6 % | 390 RDI=20 % | 1,620 RDI: 20 % |
| Per person | 1 RDI=1 % | 1 RDI=0 % | 40 RDI=6 % | 340 RDI=20 % | 1,440 RDI: 20 % |
How much will it cost?
- For 6 people : 5.45 €
- Per person : 0.95 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Butter
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Dry white wine
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White (spirit) vinegar
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Egg yolk
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