Béarnaise sauce
A classic French emulsion sauce for steak.
Béarnaise sauce is an emulsion of clarified butter, egg yolk, white wine vinegar, and herbs. It is considered a derivative of hollandaise sauce, distinguished by its use of shallot, black pepper, and tarragon. The sauce takes its name from the French province of Béarn and is traditionally served with steak.
Quick Facts
- Country
- France
- Main ingredients
- Egg yolk
- clarified butter
- white wine vinegar
- herbs
Facts from the source article.
History
A common explanation attributes the sauce's accidental invention to chef Jean-Louis-François Collinet, who also invented puffed potatoes. It was served at the 1836 opening of Le Pavillon Henri IV, a restaurant in Saint-Germain-en-Laye located in the former residence of Henry IV of France, a gourmet from Béarn.
Preparation
Several methods exist for preparing béarnaise, similar to hollandaise. The most common uses a bain-marie, whisking to 150°F, with a vinegar reduction to acidify the yolks. Auguste Escoffier and others call for a reduction of wine, vinegar, shallots, fresh chervil, fresh tarragon, and crushed peppercorns, later strained. Alternatively, flavorings may be added to a finished hollandaise without lemon juice; Joy of Cooking describes a blender preparation. Derivatives include Sauce Choron (with tomato purée), Sauce Foyot (with meat glaze), Sauce Colbert (Foyot with reduced white wine), and Sauce Paloise (with mint instead of tarragon).
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