BéARNAISE SAUCE
Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine. It is simply an emulsification - egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper. Think of it as a loose mayonnaise, requiring only plenty of whisking and a careful hand with the heat to master. You don't need the clarified butter many recipes call for - a good unsalted butter, melted, works just fine. Apply the sauce to steaks or burgers, asparagus or salmon. The sauce's richness improves virtually everything it touches.
Provided by Sam Sifton
Categories sauces and gravies
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put the vinegar, shallots, black pepper and 1 tablespoon of tarragon leaves into a small saucepan, and set over a medium flame. Bring just to a boil, and then reduce heat to a simmer until there are only a few tablespoons of liquid left, approximately 5 minutes. Remove from heat, and set aside to cool.
- Fill a small saucepan with an inch or two of water, and set over medium-high heat to boil.
- Put the cooled shallot-and-tarragon mixture into a metal mixing bowl along with a tablespoon of water and the egg yolks, then whisk to combine.
- Turn the heat under the saucepan of water down to its lowest setting, and put the bowl on top of the pan, making sure that it does not touch the water directly. Continue to whisk the yolks until they thicken, approximately 5 to 7 minutes. You should just about double the volume of the yolks.
- Slowly beat in the butter, a tablespoon or two at a time, whisking slowly to combine and emulsify. Remove the bowl from the pan occasionally, so as not to overcook the eggs, and taste the sauce. Season with salt. If the flavor is not sharp enough, add a splash of lemon juice. If the sauce is too thick, stir in a splash of hot water. Add the remaining teaspoon of tarragon leaves, and serve.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 11 grams, Carbohydrate 2 grams, Fat 36 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 23 grams, Sodium 175 milligrams, Sugar 1 gram, TransFat 1 gram
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[email protected]This sauce is a bit tricky to make, but it's worth it. It's so delicious.
Tshegofatso Sekeme
[email protected]This sauce is a bit time-consuming to make, but it's worth it. It's so delicious.
jone babu
[email protected]This sauce is a bit pricey to make, but it's worth it. It's so delicious.
Thoko Rose
[email protected]This sauce is a bit rich, but it's so delicious. It's perfect for a special occasion.
Juhi Nigam
[email protected]This sauce is perfect for a special occasion. It's elegant and delicious.
Anish Lama
[email protected]This sauce is a bit time-consuming to make, but it's not difficult. It's definitely worth the effort.
Hamba Abdisa
[email protected]This sauce is a bit tricky to make, but it's so delicious. I've had it at restaurants before, but I've never been able to make it myself until now.
Rashad Daniels
[email protected]I've made this sauce several times and it always turns out great. It's a bit of a challenge, but it's worth it.
Islem Redd
[email protected]This sauce is a bit time-consuming to make, but it's worth it. It's so delicious.
Kristal Molina
[email protected]I've never made hollandaise sauce before, but this recipe made it so easy. It turned out perfectly.
Ollie
[email protected]This sauce is perfect for dipping vegetables or seafood. It's also great on eggs or fish.
Ali khan Ali
[email protected]I love the lemon flavor in this sauce. It really brightens up the dish.
Hi Dear
[email protected]This sauce is so rich and creamy, it's hard to believe it's made with butter and eggs.
Prossy Ainembabazi
[email protected]I made this sauce for a special occasion and it was a huge success. Everyone raved about it.
nastacia grizzle
[email protected]This is a great recipe for a classic hollandaise sauce. It's easy to follow and the results are always delicious.
Andrew Tomko
[email protected]I've been making this sauce for years and it's always a favorite. It's so versatile and can be used on so many different dishes.
Vernon Hurst
[email protected]This sauce is so easy to make and it tastes amazing. I've used it on everything from fish to vegetables, and it's always a crowd-pleaser.
Adewumi Festus
[email protected]I made this sauce for the first time last night and it was a hit! My family loved it. It's definitely a keeper.
Han Ho
[email protected]This is the best hollandaise sauce I've ever had. It's so rich and creamy, and the lemon flavor is perfect. I've made it several times now, and it always turns out great.