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France / Sauces & condiments
Wikibooks
Béarnaise Sauce
Béarnaise sauce is an egg-yolk and butter emulsion in the Hollandaise family of sauces.
Ingredients
ScaleNo serving count in the source — scale by factor
- tarragon vinegar, 2 tablespoons30 ml
- sherry vinegar or dry white wine, 2 tablespoons; or dry white wine30 ml
- shallot, finely chopped, finely chopped1
- egg yolks2
- melted butter, ⅓–½ cup / 3–4 oz; warm but not hot75–100 g
- Salt
- Cayenne pepper to taste, to taste
- freshly-chopped tarragon, freshly chopped1 tablespoon
- freshly-chopped parsley, freshly chopped1 tablespoon
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Put the vinegars, shallot, and herbs in a small saucepan; simmer until reduced to 1 tablespoon. This is the flavorful glaze. Strain and set aside to cool.
Add the egg yolks and whisk until the ribbon stage with a balloon whisk.
Place the bowl over a pan of hot water (a double boiler) and continue whisking. Gradually add the melted butter, whisking until the sauce thickens and all the butter has been added.
Season and serve.
Region evidence: recipe text — “Béarnaise Sauce”
