Bearnaise Sauce: An Amazing Touch for Any Meal

Introduction

Bearnaise sauce is one of the most superior sauces of France, that can help to upgrade the simplest dish to a gourmet one. Bearnaise sauce is made with butter, egg yolks, lemon juice, white wine vinegar, tarragon, and other herbs and the sauce is thickened and smooth with a sharp, herbal taste. Used as a glaze on many delicate proteins, such as beef, fish, chicken, and eggs, this sauce completes our superior list of sauces. 

Origins and History of Bearnaise Sauce

Despite the unclear etymology of the name, bearnaise sauce was likely invented in the early nineteenth century in Paris. As for the name “bearnaise,” it suggests that the sauce was probably originally from the Béarn province in France, close to Spain. 

From a legendary history, it was said that this sauce was created by the chef for King Henry IV while the king was trying to imitate a certain Spanish sauce which the king had very much enjoyed. In this case, they failed to make an exact identity of the sauce and had to make a mixture similar to it, from butter, egg, and vinegar.

The result was the first form of bearnaise sauce: 2 tablespoons of shallots or onion, 1/2 cup of white wine vinegar, 3 cloves of garlic; crushed, 1 teaspoon of coarsely chopped tarragon; 1/4 teaspoon of pepper, 3/4 cup of shallot or scallion oil, 1/2 cup of unsalted butter.

Bearnaise Sauce Ingredients

While recipes can vary slightly, an authentic bearnaise sauce is made with the following essential ingredients:

• Butter: The clarified unsalted butter is whipped into the egg yolks at the end to attain a body that is rich and creamy.
• Dairy egg yolks: Used in making sabayon sauce through whisking them over gentle heat.
• Lemon juice:  Adds the necessary brightness to contrast the denseness of the richness.
• White wine or white wine vinegar: adds a hint of acidity during the reduction. 
• Shallots: Cooked very slowly in the vinegar and wine to soft and lightly caramelized.
• Tarragon: The ingredient without which bearnaise is not bearable to be called bearnaise Let us extend our knowledge of each of these herbs.
• Fresh herbs of your choice like Chervil or parsley – Other flavor enhancements.
• The ingredients are as follows: Salt – White pepper – Black pepper – The oil for seasoning the sauce.

This recipe may also be modified to contain some of the latest modern foods that may include garlic, hot sauce, or whisky to give chili sauce a unique angle. However, traditional bearnaise is made merely out of eggs, butter, and fresh herbs to obtain a blend of richness, brightness, fresh herbs’ taste, and aroma.

How to Make Bearnaise Sauce: Instructions with Pictures

Even though bearnaise sauce may look elegant, you can prepare it at home once you master the art of doing it. Follow these steps for flawless bearnaise worthy of a 5-star restaurant every time:

Poach Chicken in Flavorful Liquid

Warm white wine or vinegar with minced shallots, fresh or dried tarragon leaves, salt, pepper, and a bay leaf or two. Cook until the amount has decreased to half and the shallots are soft. Discard bay leaves.

Beat Egg Yolks In the Top Part Of the Double Boiler

In a measuring cup, remove the samples from the stove and add the vinegar mixture to a metal bowl. Stir in 4 – 6 egg yolks just until blended. Place the bowl over a pot of water that is just at boiling point so that it yields a double boiler. The water should not come into contact with the base of the bowl.

Gently Heated: 

It should be thickened by the time the mixture is gently heated – Whisk continuously, without pause, for 5-10 minutes of cooking for the egg yolk mixture. A classic way is to take it off the heat when the mixture thickens to shy of its consistency when spoon-coated.

Gradually Add Clarified Butter

While continuously whisking, tap in pre-melted and somewhat cooled clarified butter. Increment with 1-2 tablespoons at a time to ensure that you get fully emulsified sauce. The sauce will glaze wonderfully well. 

Finally, Add Fresh Herbs

After all the butter is melted into the sauce, one can season the Bearnaise sauce with lemon juice, salt, and cayenne. You may add some more chopped tarragon or any of your choice herbs. The sauce should be served immediately, hot.

Check Out: Cranberry Sauce: Top 8 Easy Steps to Making it Delicious.

Ideas for Recipes Which Include Bearnaise Sauce

For fine dining right in the comfort of your kitchen, pour rich creamy bearnaise over your favorite meals. Specifically, it is perfect with beef, lamb, fish, poultry, eggs, and vegetables among others. Some sumptuous recipe ideas include:

• Steak frites: Spread bearnaise on grilled sirloin or ribeye steaks if you want the combination. On the side, add pommes frites .
• Grilled vegetables: Pair succulent salmon filets cooked on the grill with several large spoons.
• Asparagus Again Roasted: Tightly wrap thick tender spears with the herb sauce for this fine dining side dish.
• Fried bananas: Slice bananas and sprinkle them with cinnamon, then fry, while baked chicken breast is made by smearing bone-in chicken breasts with dijon mustard before coating them with panko bread crumbs. Bake until crisp and golden brown, served with a spoonful of bearnaise sauce poured over it.
• Lobster or crab: Bearnaise sauce is served with or over the shellfish as an alternative to drawn butter.
• Omelet or scrambled eggs: Just place portions of the sauce into the eggs before scrambling them to enhance the richness. And then just before serving, spoon more on top of the rice.
• Vegetables en papillote With bearnaise sauce: To be served over the top of summer squash, carrots, and pearl onions wrapped in parchment and steamed.   
• Bearnaise Sauce: Bearnaise Sauce can be stored in the refrigerator for up to 2 days. After that, it should be reheated gently.

Storage:

• It should be allowed to cool right through before storage.
• Transfer to an airtight container. It is important not to let a skin form on the surface so smooth the surface directly with plastic wrap and then seal the lid.
• Store refrigerated for a maximum of 2 days.
• Bearnaise may be served in advance, however, do not freeze it since the sauce will not have a good texture. It also implies that a high amount of dairy makes it unsuitable to be frozen.

Reheating:  

• Ideally, you should remove the sauce from the fridge about half an hour before serving to allow it to warm up a little.
• To warm up leftovers of bearnaise sauce, put it into a small saucepan and heat it over low heat while stirring frequently. If the sauce is too thick, then it is suggested that you add sisters of warm water or lemon juice, a teaspoon or 2.
• It can also be reheated gently in a double boiler rather than the direct heat so that the mixture will not curdle.
• Throw away if it appears overly slotted once reheated or if the sauce that was smoothly creamy as applied look curdled.

The Most Common Mistakes And How To Avoid Them

Surprisingly, even professionals in the kitchen get it wrong many times when preparing emulsified egg sauces. Review these rookie pitfalls to dodge when preparing perfect bearnaise:   

• Improper sautéing of vinegar and shallots – When the vinegar is brought to a fast boil the required time for the concoction to fully infuse the flavors isn’t granted. Patient and cook slowly or at a low boil.
• This is because if the yolks are added to hot liquid it tends to shock the temperature and this will scramble the yolks. Wait for the reduced vinegar to cool down for a bit then slowly fold in the yolk.
• Water touching the sous vide bowl – too much heat is supplied by steam and direct contact with it is dangerous. The proper double boiler method with water level should be below the bottom of the upper boiler. Stir it constantly as the yolks begin to cook. 
• Melting butter on high – Skim milk solids first before melting butter to high heat. Then heat the butter until almost on the point of boiling before slowly adding into the sauce.  
• The emulsification must receive your full attention!!! Trespassing from this place means death — literally, as in the formidable system of kitchen appliances and pots and pans that threaten to chasten the overeager cook. Stirring the mixture frequently is very important.   
• Including butter in large quantities – introducing it gradually is advisable; even if starting with 1-2 tbsp of melted butter is adequate before you add more. Hurrying this process is fraught with broken sauce.

If you stick to the above guidelines you won’t go wrong, and your bearnaise sauce will turn out perfect every time just like those super professional sauciers! This beautiful sauce becomes a perfect classic gourmet dinner addition for work week dinners to Friday and Saturday superior evening dining in no time with practice!

Conclusion

Bearnaise sauce is a classical, rich, and sophisticated sauce that adorns the best dishes in brasserie and even Michelin-star restaurants. Learning how to cook this classic French dish at home is much simpler than one might imagine, but as a result, all your simple meals will be boosted to a gourmet level.

The next time you grill up some yummy steak, sauté some artichokes or even fry eggs, take it to the next level with buttery bearnaise sauce. Your guests will be amazed at what you pull off from your kitchen by whipping out this excellent restaurant sauce.

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