Classic Béarnaise Sauce Recipe - Sauce Fanatic (2024)

FAQs

What ingredients are in Béarnaise sauce? ›

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.

The Maille bearnaise sauce has been discontinued and this is a brilliant substitute.

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.

Its yellowy colour mixed with green flecks of fresh tarragon is a certain way to make a good meal better. Made with butter, egg yolks, béarnaise essence, and fresh tarragon leaves, it has all the delicious flavours you expect from this classic French sauce.

The flavor of bearnaise sauce is hard to describe. It's a little tangy, a little savory, and a little bit sweet—plus it has that unique, unmistakable aroma. Some people say it tastes like a mix between hollandaise and mustard sauces, while others find it difficult to put a finger on the flavor.

Sauces are flavorful liquids used to enhance the taste and appearance of other foods. There are three basic kinds of ingredients in most sauces: a liquid, a thickening agent, and other flavoring and seasonings.

Sauces are the melding of ingredients, including stocks, wine, aromatics, herbs, and dairy, into a harmonious taste.

A classic bearnaise sauce is flavoured with a concentrated reduction of white wine vinegar, white wine, eschalots, tarragon, chervil and peppercorns. The eschalots and herbs are finely chopped to extract the maximum flavour during the short cooking time.

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.

How do you stabilize bearnaise sauce? ›

If your béarnaise is thin and runny, transfer to a large bowl set over a pot of barely simmering water. Whisk constantly and vigorously until sauce is thickened.

A broken sauce is generally caused by the separation of sauces into two components: a watery liquid and an oily film on top. This happens when there's too much fat or liquid in the mixture. This can happen when there are not enough emulsifiers (which help keep your ingredients together).

Hollandaise is pale yellow, smooth, and creamy. It's often used to to eggs Benedict, asparagus, and fish.

Béarnaise sauce was invented in the 1830s by Chef Jean-Louis Françoise-Collinet. The recipe is a variation of Hollandaise, one of the five mother sauces of French cuisine.

To make Béarnaise Sauce, you need: white wine vinegar, white wine, butter (which we clarify – more on this below), egg yolks, tarragon, chervil and eschalots/shallots (the small sweet onions sometimes called French eschalots.)

Béarnaise Sauce, 6.35 oz at Whole Foods Market.

INGREDIENTS: Rapeseed oil, water, alcohol vinegar, egg yolks, salt, tarragon (1.5%), shallots (1.5%), chervil, lemon juice from concentrate, cayenne pepper, sugar, natural flavor, modified starch, color: beta-carotene. May contain traces of mustard.