Chef at 13:43, 11 March 2014

2014-03-11T13:43:08Z

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|title=Bearnaise sauce: Cooking Wiki
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|description=Bearnaise sauce (French: Sauce bearnaise) is a sauce made of clarified butter and egg yolks flavoured with tarragon and shallots, with
}}


[[Image:Bearnaise sauce recipe.jpg|thumb|200px|right|Bearnaise sauce]]

Bearnaise sauce (French: Sauce béarnaise) is a sauce made of [[clarified butter]] and [[egg]] yolks flavoured with [[tarragon]] and [[shallots]], with [[chervil]] and [[tarragon]] simmered in [[vinegar]] to make a reduction. "A Béarnaise sauce is simply an [[egg yolk]], a [[shallot]], a little [[Vinegar|tarragon vinegar]], and [[butter]], but it takes years of practice for the result to be perfect," wrote the restaurateur Fernand Point (1897-1955) in Ma Gastronomie. It is a traditional sauce for steak.

The sauce was likely first made by the chef Collinet, the inventor of puffed [[potatoes]] (pommes de terres soufflés) and served at the 1836 opening of "Le Pavillon Henri IV", a restaurant at Saint-Germain-en-Laye, not far from Paris. Evidence for this is reinforced by the fact that the restaurant was named for King Henry IV, a gourmet himself, who was born in the former province of Béarn.

Like [[Hollandaise sauce]], Bearnaise sauce is an emulsion of [[butter]] in [[egg yolks]]. The difference is only in their flavouring: Bearnaise uses a reduction of vinegar and tarragon, while Hollandaise uses lemon juice. Such emulsions require some practice to prepare properly. The prime dangers are curdling the [[egg yolk]] mixture through excessive heat, and separation of the emulsion by rushing the addition of clarified butter. [[Beurre blanc sauce]], yet another emulsion, was born from an error when making a Bearnaise sauce.

Variations of the recipe may call for using [[red wine vinegar]], complementing [[vinegar]] with a white wine, using regular (solid, non-clarified) [[butter]] or replacing [[chervil]] with [[parsley]].
==See also==
* [[Bearnaise sauce recipe]]
* [[Bearnaise sauce (TM)|Bearnaise sauce recipe for a Thermomix]]

{{CategoryLineIngredients}}
[[Category:Ingredients]]
[[Category:Condiments]]
[[Category:Dips and sauces]]

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Bearnaise sauce - Revision history

Chef at 13:43, 11 March 2014