Sauces > French Sauces > Béarnaise Sauce

Béarnaise Hollandaise Sauce Recipe

Ingredients with Measurements:
- 3 egg yolks
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- 1/2 cup unsalted butter, melted and cooled
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh chervil
- Salt and pepper to taste

Special equipment needed:
- Double boiler or heatproof bowl and saucepan
- Whisk or electric mixer

Step-by-step instructions:

1. In a double boiler or heatproof bowl set over a saucepan of simmering water, whisk together the egg yolks, lemon juice, and white wine vinegar until thick and pale, about 2-3 minutes.

2. Gradually pour in the melted butter, whisking constantly, until the sauce thickens and emulsifies, about 5-7 minutes.

3. Remove the sauce from the heat and stir in the chopped tarragon and chervil. Season with salt and pepper to taste.

4. Serve the sauce immediately or keep it warm in a heatproof bowl set over a pot of hot water until ready to use.


- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Simmering water for double boiler or heatproof bowl
Serving size:
- Makes about 1 cup of sauce

Nutritional information:
- Calories: 120
- Fat: 13g
- Carbohydrates: 0g
- Protein: 2g

Substitutions for ingredients:
- White wine vinegar can be substituted with champagne vinegar or apple cider vinegar.
- Fresh tarragon and chervil can be substituted with dried herbs, but use half the amount.

Variations:
- Add minced shallots or garlic to the sauce for extra flavor.
- Replace the tarragon and chervil with other herbs, such as parsley, basil, or dill.

Tips and tricks:
- Make sure the melted butter is cooled before adding it to the egg yolk mixture to prevent the sauce from curdling.
- Whisk the sauce constantly while adding the butter to ensure a smooth and creamy texture.
- If the sauce becomes too thick, whisk in a tablespoon of warm water to thin it out.

Storage instructions:
- Béarnaise Hollandaise sauce can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the sauce in a double boiler or heatproof bowl set over a pot of simmering water, whisking constantly until warmed through.

Presentation ideas:
- Serve the sauce over grilled steak, roasted vegetables, or poached eggs.

Garnishes:
- Garnish the sauce with additional chopped herbs or a sprinkle of paprika.

Pairings:
- Béarnaise Hollandaise sauce pairs well with beef, chicken, fish, and vegetables.

Suggested side dishes:
- Serve the sauce with a side of roasted potatoes, steamed asparagus, or sautéed mushrooms.

Troubleshooting advice:
- If the sauce curdles or separates, whisk in a tablespoon of warm water or a fresh egg yolk to bring it back together.

Food safety advice:
- Use pasteurized eggs to reduce the risk of foodborne illness.

Food history:
- Béarnaise Hollandaise sauce is a classic French sauce that originated in the Béarn region of France. It is a variation of Hollandaise sauce, which is made with butter, egg yolks, and lemon juice.

Flavor profiles:
- Béarnaise Hollandaise sauce has a rich and creamy texture with a tangy and herbaceous flavor.

Serving suggestions:
- Serve the sauce warm or at room temperature.

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Region: French

Taste: Rich, Creamy, Buttery, Tangy, Herby, Savory