Béarnaise sauce is an egg-yolk and butter emulsion in the Hollandaise family of sauces.
- 30 mL (2 tablespoons) tarragon vinegar
- 30 mL (2 tablespoons) sherry wine vinegar (or dry white wine)
- 1 shallot
- 2 egg yolks
- 75 - 100 g (1/3 - 1/2 cup) 3 - 4 oz melted butter (warm but not hot)
- salt and cayenne pepper to taste
- 1 tablespoon fresh chopped tarragon
- 1 tablespoon fresh chopped parsley
1. Put the vinegars and finely chopped shallot and herbs in a small saucepan; simmer until reduced to 1 tablespoon. This is the flavorful glaze. Strain and set aside to cool.
2. Add the egg yolks and whisk until the ribbon stage with a balloon whisk.
3. Place the bowl over a pan of hot water (a double boiler) and continue whisking. Gradually add the softened butter, whisking until the sauce thickens and all the butter has been added.
4. Season and serve.
- Do not use dried tarragon, if you cannot find fresh tarragon, use a sprig from the vinegar bottle.
- To find the right temperature to emulsify the egg mixture and the butter, the bowl should be just hot enough so that you can still touch it. If you cannot hold the bowl it is too hot. Be forewarned that this trick may not always work depending on a multitude of conditions.
References[edit | edit source]
- Julia Child (1961), Mastering the Art of French Cooking, Alfred A. Knopf