Easy recipe for a classic Béarnaise sauce
If you're seeking to elevate your dishes, look no further than my perfected Béarnaise sauce recipe. This sauce is the ultimate flavor booster, ideal for drizzling over a juicy seared grass-fed steak or enhancing the taste of roasted veggies, grilled fish, or even poached eggs. Despite its gourmet appeal, making Béarnaise sauce is simpler than you might think. Get ready to indulge in the rich and savory goodness of this versatile sauce—it's sure to become your new kitchen staple.
What Is Béarnaise Sauce
Béarnaise sauce is a classic French creation, stemming from the renowned Hollandaise sauce, which is one of the five mother sauces in French cuisine. Similar to Hollandaise, Béarnaise sauce is rich and velvety, boasting a luxurious texture and a tangy, herb-infused flavor profile. If you're a fan of eggs Benedict, you'll appreciate the simplicity and decadence of my five-minute Hollandaise sauce recipe, a delightful complement to your brunch favorites.
Both Hollandaise and Béarnaise sauces are crafted by emulsifying butter and egg yolks, then incorporating a touch of acidity. While Hollandaise typically calls for lemon juice, Béarnaise opts for white wine vinegar. However, Béarnaise takes it a step further with the addition of shallots and fresh herbs like tarragon, elevating its flavor profile.
In my Béarnaise sauce recipe, we honor the traditional ingredients while introducing a twist of our own. We'll use apple cider vinegar for a deeper flavor and incorporate peppercorns for an added kick. I've also included truffle oil as an optional enhancement, which I highly recommend if available. This addition contributes a creamy texture and imparts a subtle hint of truffle essence, enriching the overall taste experience.
What's truly wonderful about Béarnaise sauce, along with other classic French sauces, is their accessibility to the average home cook. With simple ingredients and basic kitchen equipment, anyone can effortlessly whip up these sauces and elevate their meals to gourmet status.
Once you dive into the world of homemade sauces, you'll quickly realize the superiority of your creations compared to store-bought options. The freshness of homemade sauces, along with the ability to tailor them to your taste preferences, will forever change the way you approach cooking. Say goodbye to store-bought sauces – homemade is the only way to go!
How to Make Béarnaise Sauce
To get started with this béarnaise, heat a saucepan over medium heat and combine shallots, garlic, ½ cup tarragon, peppercorns, vinegar and wine.
Once the mixture has reduced to about a half-cup in volume, follow these steps to proceed:
- Bring the mixture to a boil and then reduce the heat to low to maintain a gentle simmer.
- Allow the mixture to simmer for about 15 minutes, keeping a close eye on it to ensure it doesn't reduce too much.
- Once the mixture has reached the desired volume and consistency, remove it from the heat.
Next, strain the mixture through a fine mesh sieve lined with cheesecloth. This will ensure that only the flavorful liquid is retained, while any solids or impurities are removed.
Then, in a double boiler over medium-low heat, combine the liquid with the egg yolks.
Once you have combined the liquid with the egg yolks in the double boiler, continue whisking the mixture over the simmering water until small bubbles start to appear and the mixture begins to look slightly foamy. This process helps incorporate air into the sauce and lightens its texture.
Be patient and continue whisking gently but consistently. The appearance of small bubbles and a slight foamy texture indicates that the sauce is beginning to thicken and is on its way to achieving the desired consistency. This step typically takes a couple of minutes.
After the mixture starts looking slightly foamy, it's time to add the cubed butter.
Once the Béarnaise sauce has thickened to your desired consistency, follow these final step:
Readd the truffle oil and remaining fresh tarragon.
Serve your freshly made Béarnaise sauce generously over your favorite dishes such as steak, fish, eggs Benedict, or vegetables. Drizzle about a tablespoon (or more, if you desire) of the sauce over each serving to enhance the flavors and elevate your meal to gourmet levels. Don't hesitate to indulge – after all, homemade Béarnaise sauce is a culinary delight meant to be savored and enjoyed to the fullest!
Indeed! Feel free to serve a tablespoon or more of your delicious Béarnaise sauce over your steak, fish, eggs, or vegetables. There's no judgment here – simply enjoy the rich and flavorful sauce to its fullest extent. Let your taste buds guide you as you indulge in the culinary delights of homemade Béarnaise sauce.
Béarnaise Sauce Recipe
Indeed, Béarnaise sauce is a quintessential French creation, tracing its origins back to Hollandaise sauce. Its rich and creamy texture, infused with the flavors of shallots, tarragon, and white wine vinegar, makes it a versatile accompaniment to a wide range of dishes. Whether drizzled over freshly grilled steak or fish, served alongside steamed vegetables, or spooned atop perfectly poached eggs, Béarnaise sauce adds a touch of elegance and flavor to any meal. Its versatility knows no bounds – truly, it complements just about anything it graces.
INGREDIENTS
- 1 shallot, minced
- 2 cloves garlic, minced
- ½ cup + 1 teaspoon tarragon, chopped
- 1 teaspoon peppercorns
- ½ teaspoon sea salt
- ½ cup apple cider vinegar
- 1 cup white wine
- 3 egg yolks
- 2 sticks unsalted butter, cubed
- 1 tablespoon truffle-infused oil (optional)
INSTRUCTIONS
- In a saucepan over medium heat, combine shallots, garlic, ½ cup tarragon, peppercorns, sea salt, vinegar and wine.
- Bring to a boil and reduce to a simmer over low heat, watching closely, until mixture is about ½ cup in volume. About 15 minutes.
- Strain out the bits through a cheesecloth so only the liquid remains.
- In a double boiler over medium-low heat, combine the liquid with the egg yolks.
- Whisk until small bubbles appear and the mixture is slightly foamy.
- Add butter and melt, whisking continuously until thickened into a sauce. About 15 minutes.
- Remove from heat and optionally add truffle oil and remaining tarragon.
- Serve about a tablespoon over steak, eggs or veggies.
INSTRUCTIONS
- In a saucepan over medium heat, combine shallots, garlic, ½ cup tarragon, peppercorns, sea salt, vinegar and wine.
- Bring to a boil and reduce to a simmer over low heat, watching closely, until mixture is about ½ cup in volume. About 15 minutes.
- Strain out the bits through a cheesecloth so only the liquid remains.
- In a double boiler over medium-low heat, combine the liquid with the egg yolks.
- Whisk until small bubbles appear and the mixture is slightly foamy.
- Add butter and melt, whisking continuously until thickened into a sauce. About 15 minutes.
- Remove from heat and optionally add truffle oil and remaining tarragon.
- Serve about a tablespoon over steak, eggs or veggies.
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