Cookbook:Béarnaise Sauce
| Béarnaise Sauce | |
|---|---|
| Category | Sauce recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Sauces
Béarnaise sauce is an egg-yolk and butter emulsion in the Hollandaise family of sauces.
Ingredients
[edit | edit source]- 30 ml (2 tablespoons) tarragon vinegar
- 30 ml (2 tablespoons) sherry vinegar or dry white wine
- 1 shallot, finely chopped
- 2 egg yolks
- 75–100 g (⅓–½ cup / 3–4 oz) melted butter (warm but not hot)
- Salt
- Cayenne pepper to taste
- 1 tablespoon freshly-chopped tarragon
- 1 tablespoon freshly-chopped parsley
Procedure
[edit | edit source]- Put the vinegars, shallot, and herbs in a small saucepan; simmer until reduced to 1 tablespoon. This is the flavorful glaze. Strain and set aside to cool.
- Add the egg yolks and whisk until the ribbon stage with a balloon whisk.
- Place the bowl over a pan of hot water (a double boiler) and continue whisking. Gradually add the melted butter, whisking until the sauce thickens and all the butter has been added.
- Season and serve.
Notes, tips, and variations
[edit | edit source]- 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