French Béarnaise Sauce Recipe (2024)

FAQs

What is Béarnaise sauce made of? ›

What Is Béarnaise? Béarnaise is a fat-in-water emulsion—in this case, butter emulsified into a reduction of white wine and vinegar flavored with shallots, tarragon, and chervil, all bound and thickened with egg yolks. It's technically a derivative of hollandaise sauce, one of the five French mother sauces.

It's what happens next that sets them apart: Hollandaise gets its acidity from lemon juice (sometimes vinegar) and is usually seasoned with salt, white pepper, and cayenne pepper. Béarnaise, meanwhile, builds upon hollandaise with white wine vinegar, shallots, tarragon, and other fresh herbs.

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

Dry White Wine – Wines like Muscadets and Sauvignon Blancs are best for cooking because they lack sweetness. Chardonnay is dry and creamy on its own, making it a perfect base for a Béarnaise sauce.

Béarnaise sauce is commonly paired with grilled fish or steak, but it's just as delicious on roasted vegetables or eggs Benedict. Spoon this silky, herby sauce over roasted asparagus, steamed broccoli, or grilled mushrooms for a sophisticated dinner party side.

The five French mother sauces are: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato.

aʁ. nɛz]) is a sauce made of clarified butter, egg yolk, white wine vinegar, and herbs. 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.

Béarnaise sauce is best used immediately. If you must, you can refrigerate it for up to 2 days and reconstitute it. It will become solid in the fridge. Break it up into pieces and reheat it, whisking constantly and vigorously over low heat and sliding the saucepan off the burner if it seems to be melting too quickly.

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.

Still, sauv blancs are light-bodied and prone to high acidity overall. Pinot grigio might taste a little sweeter on average, due to its fruit flavors and the residual sugar left over from the winemaking process.

What mother sauce does bearnaise come from? ›

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.

Adding wine to your favorite stews, sauces, and marinades adds rich and complex flavors that can't be achieved with other ingredients.

A relative of Hollandaise sauce, béarnaise is an emulsified butter sauce flavored with wine, shallots, and tarragon.

Buttery, silky with the enigmatic flavour of tarragon and a sharp kick of vinegar, bearnaise is arguably the most elegant sauce to have emerged from the French kitchen.

If you're feeling a bit fancy, there are two mayonnaise alternatives to add to your saucy arsenal: béarnaise and hollandaise. While mayo is egg yolks plus oil (usually olive oil, sometimes sunflower), béarnaise and hollandaise feature egg yolks plus clarified butter.