recipe bearnaise

September 30, 2015| deporecipe| 0 Comment

When the classic French dish steak béarnaise is served, it’s a culinary experience that has been perfected over centuries. The rich and creamy sauce, infused with herbs, butter, and lemon juice, is a perfect accompaniment to any steak. But what many diners don’t know is that béarnaise sauce is actually quite easy to make at home. With a few simple ingredients, some basic cooking skills, and a little bit of time, you can whip up a delicious béarnaise sauce in no time.

Béarnaise sauce is one of the most popular sauces in French cuisine and has been around since the 19th century. It is a simple sauce, made with clarified butter, egg yolks, and seasonings, usually tarragon, chervil, and shallots. Béarnaise sauce is a close relative of hollandaise sauce, but with its own unique flavor. It has a velvety texture and a rich, buttery flavor that is slightly tangy from the addition of lemon juice or white wine vinegar. Béarnaise sauce is traditionally served with steak, but it can also be used as a delicious accompaniment for vegetables, fish, eggs, and more.

Making béarnaise sauce at home is surprisingly simple and requires few ingredients. To make a basic béarnaise sauce, start by melting a stick of unsalted butter in a small saucepan over low heat. Once the butter is melted, remove it from the heat and set aside. In a separate bowl, combine two egg yolks, two tablespoons of fresh lemon juice, and two tablespoons of white wine vinegar. Whisk the mixture together until frothy.

Next, add the egg yolk mixture to the melted butter, whisking constantly. Place the saucepan back on the stove and heat on medium-low heat, stirring continuously. The sauce should thicken as it warms. When the sauce is thick enough to coat the back of a spoon, it’s done. Remove it from the heat and add two tablespoons of chopped fresh tarragon, one tablespoon of chopped fresh chervil, and one tablespoon of minced shallot. Mix the ingredients together until fully combined.

Now your béarnaise sauce is ready to use! Serve it warm, over steak or vegetables, or store it in an airtight container in the refrigerator for up to three days. If you want to take your béarnaise sauce to the next level, try adding a tablespoon of chopped capers or a teaspoon of Dijon mustard. Enjoy!

Bearnaise Sauce Recipe The Critic