Béarnaise Sauce
Béarnaise sauce is a classic French cuisine hot, semi-coagulated emulsified sauce made with clarified butter, egg yolks, shallots, tarragon, and chervil. This
Béarnaise sauce is a classic French cuisine hot, semi-coagulated emulsified sauce made with clarified butter, egg yolks, shallots, tarragon, and chervil. This rich and fragrant sauce is ideal for accompanying grilled meats, fish, or eggs. Its smooth texture and herbaceous flavor make it a staple of French gastronomy. The preparation of this sauce requires some technique, but the result is worth it. It should be prepared and served immediately.
Time
35 min. =
20 min. +
15 min.
Utensils
1 sauce pan1 bowl1 whisk
Ingredients for 4 parts
- 0.25 c. à c. sea salt
- 1 c. à s. water
- 2 shallots
- 2 c. à s. vinegar
- 3 egg yolks
- 0.25 c. à c. white pepper
- 2 c. à s. chervil
- 2 c. à s. tarragon
- 200 g. clarified butter
Steps
- Finely slice the shallots.
- In a saucepan, mix the white wine vinegar, water, salt, white pepper, and sliced shallots. Bring to a boil and let reduce by half.
- Strain the reduction and pour it into a bowl.
- Add the egg yolks and whisk vigorously.
- Place the bowl in a bain-marie and whisk until the mixture thickens and becomes frothy.
- Remove the bowl from the bain-marie and gradually incorporate the melted clarified butter, whisking constantly.
- Add the chopped tarragon and chervil. Mix gently.
- Serve immediately.