19 Oct Béarnaise Sauce 01
One of the Culinary World's classic sauces; Béarnaise Sauce is excellent on Meat dishes and other full bodied fare. The heart of this sauce is the Tarragon Reduction used as a flavor base. A link to my favorite, Tarragon Reduction 01, is provided below. This is one of those sauces, like Hollandaise, that require your complete, undivided attention during the cooking process; it is an emulation, cooked over a double boiler, and the object is to create a smooth, creams sauce, and not scrambled eggs. Temperature control and constant movement are the keys to success with this sauce. The finished sauce can be served as is, or for even more flavor and a more professional look, lightly glaze the sauce under a broiler after it is spooned of the target steak or other item.
| Servings | Prep Time |
| 8 oz. of sauce | 10 minutes |
| Cook Time |
| 10 minutes |
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One of the Culinary World's classic sauces; Béarnaise Sauce is excellent on Meat dishes and other full bodied fare. The heart of this sauce is the Tarragon Reduction used as a flavor base. A link to my favorite, Tarragon Reduction 01, is provided below. This is one of those sauces, like Hollandaise, that require your complete, undivided attention during the cooking process; it is an emulation, cooked over a double boiler, and the object is to create a smooth, creams sauce, and not scrambled eggs. Temperature control and constant movement are the keys to success with this sauce. The finished sauce can be served as is, or for even more flavor and a more professional look, lightly glaze the sauce under a broiler after it is spooned of the target steak or other item.
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Ingredients
- 2 tbsp. Tarragon Reduction 01 Recipe Link Below
- 4 each Egg Yolks Large Eggs
- 1/2 lb. Butter, unsalted
- 1 tbsp. Water
- 1 pinch Sea Salt
- 1 pinch Pepper, White, Ground
- 1 tsp. Lemon Juice
- 1 dash Tabasco Sauce
- 1 oz. Dry White Wine (** to thin, if needed)
Servings: oz. of sauce
Units:
Instructions
- Melt the Butter and keep warm.
- Fill a small saucepan with an inch or two of water, and set over medium-high heat to boil.
- Put the Tarragon Reduction mixture into a metal mixing bowl along with a tablespoon of water and the egg yolks, then whisk to combine.
- Turn the heat under the saucepan of water down to its lowest setting, and put the bowl on top of the pan, making sure that it does not touch the water directly.
- Continue to whisk the yolks until they thicken, approximately 5 to 7 minutes. You should just about double the volume of the yolks.
- Slowly beat in the butter, a tablespoon or two at a time, whisking slowly to combine and emulsify. Remove the bowl from the pan occasionally, so as not to overcook the eggs, and taste the sauce.
- Remove from heat when thickened. Season with the Sea Salt and Pepper.
- Add the Lemon Juice, Dry White Wine and Tabasco Sauce, and whisk to finish. Serve immediately.
Recipe Notes
Derivatives of Béarnaise sauce[edit]
- Sauce Choron or Sauce Béarnaise tomatée is a variation of béarnaise without tarragon or chervil, plus added tomato purée.[10][8] It is named after Alexandre Étienne Choron.
- Sauce Foyot (a.k.a. Valois) is béarnaise with meat glaze (Glace de Viande) added.[11][8]
- Sauce Colbert is Sauce Foyot with the addition of reduced white wine.[12]
- Sauce Paloise is a version of béarnaise with mint substituted for tarragon.[13]
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