Béarnaise Sauce

Béarnaise Sauce

Béarnaise sauce is a sauce made of clarified butter emulsified in egg yolks, white wine vinegar and flavored with herbs. It is considered to be a 'child' of the mother Hollandaise sauce, one of the five sauces in the French haute cuisine mother sauce repertoire. The difference is only in their flavoring: Béarnaise uses shallot, chervil, peppercorn, and tarragon, while Hollandaise uses lemon juice or white wine. Its name is related to the province of Béarn, France.

In appearance, it is light yellow and opaque, smooth and creamy.

Béarnaise is a traditional sauce for steak.

Preparation Method of Bernaise sauce:

A Béarnaise sauce is simply clarified butter, an egg yolk, a shallot, a little tarragon vinegar. It takes years of practice for the result to be perfect.

Like Hollandaise sauce, there are several methods for the preparation of Béarnaise sauce. The most common preparation is a bain-marie method where a reduction of vinegar is used to acidify the yolks. Escoffier calls for a reduction of wine, vinegar, shallots, fresh chervil, fresh tarragon and crushed peppercorns (later strained out), with fresh tarragon and chervil to finish instead of lemon juice. Others are similar. Alternatively, the flavorings may be added to a finished Hollandaise Sauce.

Recipe for Béarnaise Sauce  Link 1   Link 2   Link 3
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