Béarnaise sauce, a classic French sauce, is a delightful addition to any meal. It is a sophisticated, yet easy to make, sauce that will instantly uplift the flavor of your dishes. A derivative of Hollandaise, one of the five "mother" sauces in French cuisine, béarnaise adds the aromatic tang of tarragon and shallots to the rich and creamy base.
This smooth, buttery sauce, with a hint of vinegary sharpness, pairs wonderfully with grilled steaks, fish, vegetables, and even eggs. Let's embark on a culinary journey and discover the magic of making your own Béarnaise sauce!
Why This Recipe Works:
Our Béarnaise sauce recipe stands out due to its perfect balance of simplicity and elegance. While it retains the classic French charm, it's designed to be easy enough for novice cooks to master. You might be tempted to buy store-bought béarnaise sauce, but making it at home provides a fresher, superior taste and lets you control the quality of ingredients. The taste of fresh tarragon and shallots will shine through, and there is no comparison to the melt-in-your-mouth creaminess of a sauce made from scratch.
In addition, this recipe has been optimized to minimize the chance of the sauce splitting, a common issue when making emulsified sauces like béarnaise. The recipe involves a step-by-step guide to tempering the eggs, which is essential to achieve a smooth and stable sauce. Making your own Béarnaise sauce not only offers an opportunity to develop your culinary skills, but it also rewards you with a rich and flavorful accompaniment to your meals. You'll be sure to impress your family and guests with this homemade delight!
Ingredients
Clarified Butter - This is butter that has been melted and the milk solids removed. It's the base of the béarnaise sauce, providing richness and creaminess. If you can't find it, you can use regular unsalted butter. However, be mindful that it could cause the sauce to break more easily.
Egg Yolks - These add richness and emulsifying properties to the sauce. Use fresh, high-quality eggs for the best result. If there are allergy concerns, some might try silken tofu as a substitute, but it will change the texture and taste.
Tarragon - Tarragon adds a characteristic anise-like flavor to béarnaise sauce. If it's not available, you can use dill or a small amount of fennel seeds as a substitute, but the taste will be slightly different.
White Wine Vinegar - Vinegar provides the tangy, acidic note in the sauce. Apple cider vinegar or white wine can work as a substitute.
Shallots - Shallots offer a gentle, sweet onion flavor. You can use white onion or green onions as a substitute, but keep in mind the flavor will slightly differ.
Tips
- Keep the heat low when cooking the sauce. High heat can cause the eggs to curdle.
- Constantly whisk the sauce to prevent it from splitting.
- Always add the clarified butter slowly into the egg yolks. Rushing could cause the sauce to separate.
- Fresh herbs are generally better for flavor, but if you only have dried tarragon, use a third of the quantity.
- If your sauce splits, you can try to save it by whisking in a tablespoon of hot water.
How to Serve
Béarnaise sauce is versatile and rich, bringing a touch of elegance to any dish. It is particularly well-loved in French cuisine, where it is often paired with meat or fish.
- Steak: Drizzle the béarnaise sauce over a beautifully cooked steak, whether it's grilled, broiled, or pan-seared.
- Grilled Vegetables: Toss your favorite grilled vegetables in béarnaise sauce for a unique, flavorful twist.
- Eggs Benedict: Swap the traditional hollandaise sauce with béarnaise for an anise-flavored variant of this classic breakfast dish.
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Béarnaise Sauce
Ingredients
- 1 cup clarified butter
- 4 egg yolks
- 3 tablespoons fresh tarragon chopped
- 3 tablespoons white wine vinegar
- 2 shallots finely chopped
Instructions
- Begin by combining the chopped shallots, half the tarragon, and vinegar in a small pan. Simmer over medium heat until reduced to 2 tablespoons. Strain and discard the solids, keeping the reduction.
- In a heatproof bowl, whisk the egg yolks with 2 tablespoons of water and the vinegar reduction. Set the bowl over a pan of barely simmering water and whisk constantly until the mixture is frothy and thick.
- Gradually add the clarified butter to the egg yolk mixture while continuing to whisk. Do this slowly to ensure the mixture emulsifies and doesn't split.
- Once all the butter is incorporated and the sauce is thick, remove from the heat and stir in the remaining tarragon. Season to taste with salt and pepper.
- Serve warm. If not using immediately, keep the sauce at room temperature, as chilling may cause it to solid
- Serve warm. If not using immediately, keep the sauce at room temperature, as chilling may cause it to solidify. Reheat gently before serving.
Nutrition
Notes
- Keep the heat low when cooking the sauce. High heat can cause the eggs to curdle.
- Constantly whisk the sauce to prevent it from splitting.
- Always add the clarified butter slowly into the egg yolks. Rushing could cause the sauce to separate.
- Fresh herbs are generally better for flavor, but if you only have dried tarragon, use a third of the quantity.
- If your sauce splits, you can try to save it by whisking in a tablespoon of hot water.