Béarnaise sauce
Béarnaise sauce is a classic French sauce—rich, buttery, and tangy—best known as a companion to steak, but great with veggies too.
What it is
A warm emulsified sauce made from:
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Egg yolks
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Clarified butter
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Tarragon & shallots
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White wine vinegar (or wine + vinegar)
It’s a variation of Hollandaise, with herbs and aromatics.
Classic Béarnaise (quick recipe)
Ingredients
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2 egg yolks
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150 g butter, clarified
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1 small shallot, finely chopped
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2 tbsp white wine vinegar
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2 tbsp white wine
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Fresh tarragon (and/or chervil)
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Salt, white pepper
Steps
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Simmer shallot + vinegar + wine until almost dry. Cool slightly.
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Whisk egg yolks with the reduction over gentle heat (bain-marie).
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Slowly drizzle in warm clarified butter while whisking.
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Season, add chopped tarragon. Serve warm (not hot).
Common pairings
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Steak, lamb, grilled chicken
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Salmon
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Asparagus, green beans
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Roasted potatoes or mushrooms
Troubleshooting
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Too thick? Add a few drops of warm water.
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Split? Whisk in 1 tsp warm water or a fresh yolk.
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Too acidic? Add a bit more butter.
Plant-based twist 🌱
Since you’re interested in plant-based eating:
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Base: soy milk or aquafaba
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Fat: neutral oil or vegan butter
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Acid: lemon + vinegar
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Flavor: tarragon, Dijon, shallot
→ Result: a béarnaise-style herb sauce (not classic, but delicious).
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