Sauce béarnaise
frenchSauce made of egg yolks, shallots, and butter, flavored with tarragon and chervil.
Main ingredients
Recipe
Estimated total cost for 6 personnes: 7,39 € — average indicative prices
No reviews yet — be the first to share your thoughts!Ingredients
- 200 g unsalted butter
- 12 cl white wine
- 1 shallot(s)
- 6 cl red wine vinegar
- 2 tsp peppercorns
- 6 egg yolk(s)
- 0.25 bunch(es) of tarragon
- 0.25 bunch(es) of chervil
Instructions
Preparing the ingredients:
- 1Chop the shallots and herbs.
- 2Crush the peppercorns.
Preparing the béarnaise sauce:
- 3Put the white wine, shallots, vinegar, and pepper in a saucepan.
- 4Let reduce until almost dry.
- 5Let the mixture cool slightly.
- 6Add the egg yolks and whisk over low heat until you get a sabayon (the sabayon's temperature should not exceed 60°C).
- 7Once the sabayon has thickened, whisk in the cold butter and fresh herbs.
- 8Adjust the seasoning with salt if needed.
- 9Strain the sabayon through a fine sieve.
- 10Add the chopped tarragon and chervil and mix.
About this dish
Béarnaise sauce is a warm emulsion made of egg yolks, clarified butter, shallots, tarragon, and vinegar or white wine. Originating from France, it is often associated with refined cuisine and serves as a classic accompaniment to steaks and other grilled meats. Its texture is creamy and its color slightly yellow. The distinctive taste of béarnaise sauce comes mainly from tarragon, which gives it a lightly anise-like, herbaceous flavor, accentuated by the acidity of the vinegar and the sweetness of the shallots. Preparing the sauce involves reducing the vinegar with shallots and herbs, followed by carefully incorporating the egg yolks and butter to achieve a stable, smooth emulsion. It is often served warm to maintain its consistency and highlight its complex aromas.
Discover other dishes from cuisine french
Ratings and reviews
No reviews yet — be the first to share your thoughts!