How to make a Béarnaise sauce | BBC Maestro (2024)

FAQs

What are the ingredients in Bernaise sauce? ›

Notes. If your béarnaise is thin and runny, transfer to a large bowl set over a pot of barely simmering water. Whisk constantly and vigorously until sauce is thickened.

Add some minced tarragon, and that takes care of the Béarnaise. To turn it into Choron, simply stir in some tomato purée or other thick tomato sauce.

It's what happens next that sets them apart: Hollandaise gets its acidity from lemon juice (sometimes vinegar) and is usually seasoned with salt, white pepper, and cayenne pepper. Béarnaise, meanwhile, builds upon hollandaise with white wine vinegar, shallots, tarragon, and other fresh herbs.

aʁ. nɛz]) is a sauce made of clarified butter, egg yolk, white wine vinegar, and herbs. It is regarded as a "child" of hollandaise sauce. The difference is only in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne.

Put egg yolk in a clean bowl. Whisk it then add the broken sauce drop by drop with continuing to whisk. If you don't have 3 hands or a way to hold the bowl still, you may want someone to help you. Whisk until the sauce is creamy and hom*ogeneous.

Egg yolks and butter. This is what 'thickens' a hollandaise sauce. It's an emulsion sauce. Using anything else will alter the flavour and texture, and not be a true hollandaise.

Béarnaise sauce is best used immediately. If you must, you can refrigerate it for up to 2 days and reconstitute it. It will become solid in the fridge. Break it up into pieces and reheat it, whisking constantly and vigorously over low heat and sliding the saucepan off the burner if it seems to be melting too quickly.

We cannot ignore the value of tarragon's earthy notes nor the subtle umami from the cooked shallots. Likely, it is the forwardness of the acid in béarnaise that makes it so delectable when paired with steak or other fatty meats.

To make Béarnaise Sauce, you need: white wine vinegar, white wine, butter (which we clarify – more on this below), egg yolks, tarragon, chervil and eschalots/shallots (the small sweet onions sometimes called French eschalots.)

What has happened to maille Béarnaise sauce? ›

The Maille bearnaise sauce has been discontinued and this is a brilliant substitute.

Béarnaise sauce is commonly paired with grilled fish or steak, but it's just as delicious on roasted vegetables or eggs Benedict. Spoon this silky, herby sauce over roasted asparagus, steamed broccoli, or grilled mushrooms for a sophisticated dinner party side.

Thanksgiving Eggs Benedict with Béarnaise sauce is a creative way to use up holiday leftovers and ditches the hollandaise for a tarragon treat.

Ingredients. Rapeseed oil, water, alcohol vinegar, egg yolks, salt, tarragon (1.5%), shallots (1.5%), chervil, lemon juice from concentrate, cayenne pepper, sugar, natural flavor, modified starch, color: beta-carotene.

A relative of Hollandaise sauce, béarnaise is an emulsified butter sauce flavored with wine, shallots, and tarragon.

Tarragon is the hallmark of Béarnaise, but you could add more herbs like chopped parsley, chives or dill if you want a greener, herbier sauce.