Classic homemade béarnaise sauce
A French béarnaise sauce is easily recognised by its delicate light-yellow colour which has pops of green mixed throughout. It has a smooth and creamy consistency that is usually on the thicker side. As it is delicious for a wide variety of dishes, learning how to make this decadent, creamy sauce at home is well worth your time – eating the homemade kind is quite different to the store-bought variety!
Irresistible tarragon and velvety texture
Fresh tarragon is one of the most important béarnaise sauce ingredients. The bittersweet flavour of the leafy green herb is sometimes compared to that of anise and fennel. However, it is slightly more understated and nuanced. The floral herb brings a wonderful freshness as well as a touch of elegance that complements the slight acidity in this lusciously smooth sauce.
The traditional way: egg yolks and béarnaise essence
The best béarnaise sauce is both rich and flavourful, getting its richness and delicious flavour from, among others, egg yolks and béarnaise essence that is whisked together until it emulsifies, making a thick and buttery sauce. You need a classic béarnaise essence, which is made by reducing white wine vinegar, shallots, peppercorn, and fresh tarragon leaves. This essence may be made from scratch or bought for an easy béarnaise sauce. No matter what, it adds a lovely acidity that cuts through the richness of the egg yolks and makes the flavour of the fresh tarragon pop.
How to use béarnaise sauce
The rich sauce tastes delicious with a large variety of grilled, broiled, and poached proteins and sides. Try it with a beautiful cut of beef like chateaubriand, a crispy and juicy fried chicken, lamb chops, classic pork tenderloin, or even seafood. No matter what protein you like best, this creamy mixture is great with a side of potatoes, and you may serve it both warm and cold. If you serve it cold, it is like a thick and decadent dressing for salad or as you would normally serve it if it was warm with meat or vegetables.
Make a spicy béarnaise sauce
A creamy sauce like this one taste great with a little bit of added heat. Try using finely minced red chilli pepper and a dash of cayenne pepper to give it a spicy twist. The addition of the hot and slightly smoky flavours beautifully complements the buttery richness of this creamy mixture. It is sure to ignite your taste buds without overpowering the traditional flavours of the tarragon-forward sauce.
