Easy Béarnaise Sauce Recipe on Food52 (2024)

FAQs

What can I put bearnaise sauce on? ›

Béarnaise sauce is a delicious and creamy classic French sauce that is often made from a reduction of vinegar and wine mixed with shallots, tarragon, and (sometimes) chervil and thickened with egg yolks and butter. It's typically served with meat, fish, eggs, or vegetables.

Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine. It is simply an emulsification — egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper.

It is regarded as a "child" of hollandaise sauce. The difference is only in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne. The sauce's name derives from the province of Béarn, France.

Béarnaise is a classic accompaniment to steak frites, and works well with tender cuts like filet mignon or fattier ribeyes. It's also delicious with eggs, fish, or drizzled over vegetables such as steamed asparagus or boiled new potatoes.

COOKING: The sauce can be eaten cold from the refrigerator, at room temperature or warm. Remember that a real sauce bearnaise must not be heated to more than 60 degrees, otherwise the sauce will separate.

Entrée Complements SHRIMP Six additional large shrimp dusted with blackening seasoning and broiled. LOBSTER TAIL Cold water lobster tail, lightly seasoned with Cajun spices, sea salt and butter. OSCAR STYLE Jumbo lump crab cake, asparagus and homemade béarnaise sauce.

Béarnaise Sauce Ingredients

And all you need is dry white wine, white wine vinegar, a shallot, and some tarragon. Béarnaise Sauce: To make the rest of the sauce you'll need egg yolks, lemon juice, unsalted butter, a bit more tarragon, and salt.

sauce béarnaise effect

a colloquial term referring to a conditioned taste aversion. If a person happens to become ill after tasting a new food, such as sauce béarnaise, they may subsequently dislike and avoid that food. Regardless of the actual cause of the illness, the sauce will be identified with it.

– If the sauce won`t thicken, mix 1 tablespoon lemon juice and 1/2 tablespoon of the sauce in a clean bowl over heat. Beat until they come together, then add the rest of the thin sauce 1/2 tablespoon at a time. – If the sauce starts to separate, add an ice cube or a tablespoon of cold water and whisk briskly.

The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato. Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and pastas.

Is hollandaise or béarnaise better for steak? ›

Béarnaise Sauce is considered by many to be one of the finest sauces to serve with steaks. A variation of Hollandaise sauce, one of the 5 “mother sauces” in classical French cookery, it's notoriously difficult to make by hand.

The recipe is a variation of Hollandaise, one of the five mother sauces of French cuisine. It was first served at the opening of the Le Pavillon Henri IV restaurant in 1836 and is named after the province of Béarn, the birthplace of Henry IV of France.

Bearnaise sauce. It is a popular sauce in Sweden and on pizza in Sweden. My favourite Swedish pizza, usually called an Amadeus, has beef steak, mushrooms, onions and bearnaise sauce.

Reese Béarnaise Sauce is excellent served over broiled and grilled meats. Also superb as a compliment to grilled seafood.

Irresistibly creamy, buttery, and rich, béarnaise combines an herby, slightly acidic reduction of white wine, vinegar, shallots, fresh tarragon, and lemon juice with hollandaise to make a luscious sauce for spooning over grilled steak, chicken, fish, or vegetables.

Although bearnaise sauce contains eggs and oil, it also contains mustard, shallots and tarragon. These additional ingredients give bearnaise sauce a unique flavor that is unlike mayonnaise.

Béarnaise sauce is best served immediately, but will keep for three days in an airtight container in the fridge. Use it straight from the fridge like butter for toast, or reheat over a double boiler.

What will happen to a bearnaise sauce if it gets too hot? As for custard, if you warm too much the egg/butter emulsion in Bearnaise or hollandaise, the egg coagulate…and , instead of a fluffy cream you will obtain a strange liquid compount full of small egg particles.