- 2 egg yolks
- 100g of butter
- 3 tablespoons of white vinegar
- a pinch of white wine
- 2 tablespoons of water
- 2 tablespoons of chervil
- 1 shallot
- 4 tablespoons of tarragon
- a pinch of salt a pinch of pepper
Before You Start Bearnaise Sauce Recipe
Béarnaise sauce is a derivative sauce of hollandaise sauce. It is prepared by adding dry tarragon into the wine puller made in a pan on the base of the hollandaise sauce. Also, when finishing the sauce, it is finished by adding chopped fresh tarragon. In short, the only thing that separates Béarnaise sauce from hollandaise sauce is actually the tarragon.
Béarnaise sauce is made from clarified butter free from milk froth emulsified in egg yolk and white wine vinegar and flavored with herbs. This sauce, one of the five main sauces in the French haute cuisine repertoire, is considered to be the “derivative” of Hollandaise sauce.
The difference is only in the sweetening: Béarnaise uses shallots, chives, black pepper and tarragon, while Hollandaise uses lemon juice or white wine. Its name is related to the French province of Béarn.
Directions of Bearnaise Sauce Recipe
- Add shallots, fresh thyme, black pepper, 50 ml of white wine or vinegar, dry tarragon in a pan.
- Bring it on high heat, grind it so that the liquid remains about 1 tablespoon, then cool.
- Add the egg yolk, lemon juice and 1 spoon of wine liquid that you cooled in a round separate sauce bowl.
- Then, cook the sauce container until the sauce thickens.
Service Suggestion for Bearnaise Sauce Recipe
This sauce goes well with meat dishes, vegetable dishes and breakfast.