Béarnaise Sauce


French cuisine is characterized by its sauces, even the first French chefs began experimenting in this direction and create - some of the best sauces with which every dish acquires a subtle flavor and airiness.
Bearnaise sauce is melted butter, a mixture of beaten egg yolks, acid base and all seasoned with herbs. As a precursor to Bearnais is considered the famous Hollandaise sauce. While in Bearnaise you add reduction of white wine, vinegar, dried tarragon, onion and pepper, the Hollandaise uses lemon juice instead.

The preparation of these sauces require meticulous observation of certain steps especially when preparing the base (Hollandaise). Because if you miss the timing the sauce will become granular, and will not get the desired effect of light and creamy texture. So if you do not have experience with sauces and French cuisine try observing the following steps carefully.
There are several techniques for preparing the sauce, as well as lighter shades in the elements and proportions. I will present this option that i like the most.
One method is the preparation of egg mixture under water bath, the temperature should not exceed 60C/140F (to track the temperature you should use cooking thermometer), and once it reaches that temperature keep for 3 min, this is the time sufficient to kill the Salmonella.
Another method is to place the yolks in a blender and add melted butter. In this method you use the temperature of the butter, it is faster but much more difficult in terms of temperature control.  There are other methods, but I have decided to share these two, and I will use the first one.
Bearnaise sauce is suitable as a complement to grilled meats, fish and lots more, so experiment and let your imagination guide you.

Cooking utensils:

cutting board - Wusthof 2036 Bamboo Cutting Board

middle saucepan - Cuisinart 719-16 Chef's Classic Stainless 1-1/2-Quart Saucepan with Cover

small saucepan - Farberware 21448 High Performance Dishwasher Safe Nonstick Cookware 1-Quart Straining Saucepan, Red

glass bowl - Pyrex Prepware 3-Piece Mixing Bowl Set, Clear

wisk - OXO Good Grips 11-Inch Balloon Whisk

scales - Ozeri Pro Digital Kitchen Food Scale, 1g to 12 lbs Capacity, in Stylish Black


50 ml. /1.7 fl. Oz. – white wine
50 ml. /1.7 fl. Oz. – vinegar
1 tsp.  – tarragon
2 tbsp. – Shallot
6 grain black pepper
115 gr. / 4 oz. -  butter
3 – egg yolks


In a small saucepan you should first reduce the mixture (white wine vinegar vinyl, dried tarragon, shallots, pepper), so that all the ingredients must boil at high heat until reduced in volume about (2/3) 75%, it would take about 6-8 min. Strain the liquid so that it remains about 2 tablespoons by reduced wine and vinegar.
Melt the butter, put it in a small saucepan over medium heat or in a bowl in the microwave and when butter has melted remove the white top and leave to rest aside.
Using a water bath at very low heat in a metal bowl pour the reduced liquid egg yolks and stir intensely with wisk. It is very important  that the temperature of the heat is low so as not to burn it, and the bowl should not touch the water in the pot. During cooking the yolks will increase its volume, it is important to continue intensive stirring without stopping. The goal is to get gold sheer, flowing like cream of the wire for whipping.
Remove the sauce and start adding the warm oil, pour until the oil is fully absorbed and have texture like mayonnaise. Finally, add chopped tarragon, salt and pepper, plus a little water if you believe that the mixture is too thick. The sauce is ready!


I'm impressed, I must say.

I'm impressed, I must say. Very rarely do I come across a blog that's both informative and entertaining, and let me tell you, you've hit the nail on the head. Your blog is important
Drupal SEO
eXTReMe Tracker