BéARNAISE SAUCE
A classic sauce for steaks and fish, a good béarnaise should have a pronounced piquancy from the tarragon, vinegar and shallots, along with plenty of creamy richness from butter and egg yolks. The key here to forming a stable emulsion is temperature. Make sure to follow the directions for when to add the cold butter versus the melted butter. You want the mixture to stay warm without overheating, which could make it curdle. It's not difficult, but it does require your undivided attention. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories sauces and gravies
Time 20m
Yield 1 1/2 cups (4 to 6 servings)
Number Of Ingredients 10
Steps:
- In a heavy-bottomed, nonreactive 9- or 10-inch skillet over medium heat, bring the vinegar, wine, shallots, tarragon, pepper and salt to a simmer, and cook until the liquid has reduced to 2 tablespoons, about 5 minutes. Let cool.
- In a small bowl, beat egg yolks until they become thick and sticky, about 1 minute. Strain the vinegar mixture into the egg yolks and beat until combined. Add 1 tablespoon of cold butter, but do not beat it in.
- Scrape egg mixture back into skillet, and place it over very low heat. Stir egg yolks with a wire whisk until they slowly thicken, about 1 to 2 minutes. Beat in remaining tablespoon of cold butter, then beat in melted butter in a slow, steady stream until sauce thickens; consistency should be like mayonnaise. Taste and correct seasoning, and beat in parsley. Serve the sauce warm, not hot. It will keep for up to 5 days in the fridge.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 8 grams, Carbohydrate 1 gram, Fat 24 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 14 grams, Sodium 56 milligrams, Sugar 0 grams, TransFat 1 gram
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Knox Santelli
[email protected]I'll probably make this sauce again, but I might try a different recipe next time.
CATHERINE LENKAT ISTIFANUS
[email protected]This sauce is okay, but I've had better.
Bongiwemilly Rofuza
[email protected]I'm not a fan of béarnaise sauce, but this recipe is pretty good.
Isaac Agyei
[email protected]I would not recommend this recipe to anyone.
Shane Enix
[email protected]This sauce is not worth the effort.
Sameh Mohamed
[email protected]I would have liked the sauce to be more lemony.
Uzaif Umair
[email protected]I found the sauce to be a bit bland.
Aramco Forklift
[email protected]This sauce is a bit too rich for my taste.
Trump Vidar
[email protected]I had some trouble getting the sauce to emulsify, but I eventually got it right.
Md Giasuddin
[email protected]This sauce is a bit time-consuming to make, but it's definitely worth the effort.
manderbrolted infinitum
[email protected]I love the fresh, lemony flavor of this sauce.
Dulna Islam
[email protected]This sauce is so versatile. I've used it on everything from steak to fish to vegetables.
Foysal Hassan
[email protected]I would highly recommend this recipe to anyone who loves béarnaise sauce.
Santosh Sharma
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Manish Khadka
[email protected]I've also used this sauce on vegetables and it's always a hit.
Lela Star
[email protected]This sauce is perfect for grilled fish or chicken.
Craddy McPatty
[email protected]I love that this recipe uses fresh herbs. It really makes a difference in the flavor.
Dash Timms
[email protected]I was a bit skeptical at first, but this sauce really is as good as everyone says it is.
Mario Corrales
[email protected]I've made this sauce several times now and it always turns out perfectly.
Zara kanwal
[email protected]This is the best béarnaise sauce recipe I've ever tried! It was so easy to make and the flavor was incredible.