Bearnaise Sauce

Béarnaise Sauce is rich, creamy, tangy, and slightly herbal, with a butter flavor and aromatic notes from tarragon and shallots.

It is a derivative of hollandaise sauce (one of the five “mother sauces” in French cuisine), but flavored with a reduction of vinegar, white wine, shallots, and herbs. It’s emulsified over gentle heat, similar to hollandaise, making it somewhat delicate to prepare.

Béarnaise sauce originated in France, specifically in the Béarn region in the southwest of the country. Despite its name, the sauce as we know it today was actually created in Paris in the 19th century, not Béarn itself.

Béarnaise is wonderful served with Best Filet Mignon!

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Bearnaise Sauce

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Béarnaise Sauce is a rich, creamy, tangy, and slightly herbal, with a butter-forward flavor and aromatic notes from tarragon and shallots.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 1 1/2 cups; 6 tablespoons per serving 1x
• Category: Sauce & Salsa
• Method: Stovetop
• Cuisine: French

Ingredients

Units USM Scale 1x2x3x

1/4 cup vinegar 1/4 cup white wine 1 teaspoon tarragon 1 tablespoon shallot or scallion, minced 1/2 cup butter 3 egg yolks 1/2 teaspoon salt 1/4 teaspoon pepper

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Instructions

1. Combine vinegar, wine, pepper, scallions and tarragon in saucepan. Cook over low heat until reduced to half, about 8 minutes.
2. Strain mixture into top of double boiler.
3. With wire whisk or rotary beater, beat in beaten egg yolks and salt. Cook over hot water until thickened.
4. Beat in butter, 1 tablespoon at a time. Stir over heat until creamy, about 1 minute.
5. Serve hot over beef or fish fillets.

Notes

Photo credit: chez loulou on Visualhunt

Nutrition

• Calories: 262
• Sodium: 536mg
• Fat: 2g
• Carbohydrates: 2g
• Protein: 2g
• Cholesterol: 222mg