Recipe: Béarnaise Sauce [edit]

Other Names: Bearnaise Sauce

Photo: Flickr user Agathe B

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Edited by: Barnaby Dorfman, Sheri, Alisa Escanlar, JenWaller

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Wikipedia

Béarnaise sauce (French: ''Sauce béarnaise'') is a sauce made of clarified butter and egg yolks flavored 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 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.Julia Child (1961), ''Mastering the Art of French Cooking'', Alfred A. Knopf

Comments

9 months, 1 week ago

Barnaby Dorfman

I agree, a good bearnaise needs tarragon, so I did some research and edited it to reflect the more traditional recipes I found. I took out the capers, but left the parsley since it seems to be a common ingredient.

9 months, 1 week ago

Anonymous

I must admit, I've never seen bearnaise with capers and parsley... I always make it plain with fresh tarragon and no parsley or capers whatsoever... but hey i'm only 17 and in no way a chef at all :) but I will indeed try this recipe out someday :D

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Yield: 2 1/2 cups

[edit] Ingredients

4	egg yolks
	Juice of 1 lemon
2	cups melted butter
1	tablespoon chopped tarragon
1	tabelspoon chopped parsley
1	tablespoon tarragon vinegar
2	tablespoons shallots, chopped
¼	cup dry white wine
	Salt and pepper to taste

[edit] Preparation

Step 1	In the top of a double boiler, beat egg yolks and lemon. Cook slowly over low heat, never allowing water in bottom of the double boiler to come to a boil (just simmer).
Step 2	Slowly add melted butter to egg yolks and lemon mixture.
Step 3	Add salt and pepper, tarragon, shallots, parsley, vinegar, and white wine whisk to blend.

[edit] Tools

[edit] About Béarnaise Sauce

Béarnaise a rich classic French sauce, similar to hollandaise sauce, made with butter and egg yolks, and flavored with tarragon and shallots. It is a traditional sauce for steak, such as filet mignon, or beef tenderloin.

The history of this sauce is tied to the Henry IV restaurant in France, however there are recipes dating back to 1818, which predates the Henry IV.