Bearnaise Sauce Recipe – Béarnaise Sauce is a rich, velvety French sauce that is famous for its brilliant taste and classic culinary roots. Made with a delicate mixture of egg yolk, butter, white wine vinegar, shallots, tarragon, and Chervil, Béarnaise provides a tangy, herbal taste that beautifully complements grilled meat, especially steak. Often served as a sophisticated topping with fillets or for eggs or vegetables, Béarnaise is a close cousin of Hollandaise sauce, but with a more fragrant and complex profile.
It is a predominant in fine food that is stunned at home with the right technique. This guide examines traditional Béarnaise sauce recipes and variations, tips for completely emulsifying, and creative ways to serve it. Whether you aim to affect dinner guests or simply upgrade your week’s dinner, mastery in Barenis sauce brings a touch of petu elegance to your cooking performances.
Bearnaise Sauce Recipe
Equipment
- Small saucepan
- Heatproof bowl (stainless steel preferred)
- Whisk
- Fine mesh strainer (optional)
- Saucepan or double boiler
Ingredients
- ¼ cup white wine vinegar
- ¼ cup dry white wine
- 2 tbsp finely chopped shallots
- 1 tbsp fresh tarragon, chopped (plus more for garnish)
- 1 tbsp chopped fresh chervil (optional)
- 3 large egg yolks
- ½ cup unsalted butter, melted and warm
- Salt and freshly ground black pepper, to taste
Instructions
- Reduce: In a small saucepan, mix vinegar, white wine, shallots, tarragon and chervil. Boil about 2 tablespoons on medium heat. Stress to remove solids if desired. Let it cool slightly.
- Prepare a double boiler: Fill a saucepan with 1 inch water and bring a boil. Place a heat bowl above the pan, making sure it does not touch the water.
- Whisk egg yolk: Put egg yolk in the bowl with a decrease in The Strade Wineger. Until the mixture becomes thick and doubles in volume (about 3-5 minutes).
- Add butter: Slowly dripping in hot melted butter. Keep whispering until the sauce becomes thick and creamy.
- Season: Remove from heat and stir in salt, pepper and extra fresh Taragon if desired.
- Serve immediately on stake, fish, or vegetables. If necessary, keep warm on a double boiler from heat for 10 minutes.
Flavour Profile of Bearnaise Sauce Recipe
Rich and Buttery
- Made with a base of clarified butter or softened butter, Béarnaise sauce has a sumptuous, smooth surface and a profoundly rich mouthfeel.
Tart and Shining
- The diminishment of white wine vinegar and white wine gives the sauce a tart corrosiveness that cuts through the lavishness of the butter and yolks.
Herbaceous and Fragrant
- New tarragon is the characteristic herb in Béarnaise, lending a particular, somewhat anise-like smell and flavor. Chervil is now and then included for extra fragile, homegrown notes.
Marginally Sweet and Gritty
- Shallots, cooked tenderly with the vinegar diminishment, include an unobtrusive sweetness and profundity of flavor with natural connotations.
Savory and Adjusted
- The egg yolks contribute a savory, custard-like base, whereas salt and pepper generally adjust and round out the flavor.
Unobtrusively Peppery
- A touch of crisply split dark or white pepper includes mellow warmth and complexity to the smooth, velvety sauce.
Gently Impactful
- The vinegar and shallot lessen gives a tender sharpness that wakes up the sense of taste without being overwhelming.
Bearnaise Sauce Recipe – Nutrition & Calories
| Nutrient | Amount per Serving |
|---|---|
| Calories | 210 kcal |
| Total Fat | 23 g |
| Saturated Fat | 14 g |
| Cholesterol | 130 mg |
| Sodium | 60 mg |
| Total Carbohydrate | 1 g |
| Dietary Fiber | 0 g |
| Sugars | 0 g |
| Protein | 1 g |
| Vitamin A | 15% DV |
| Calcium | 1% DV |
| Iron | 2% DV |
Megan Sheley is the passionate voice and creative force behind Clean Meal Recipes. With over 7 years of experience as a Food Blogger and Recipe Developer, Megan blends her love for wholesome food with her educational background in Public Health to create nutritious, delicious, and approachable recipes.