Ingredients with Measurements:
- 1/2 cup unsalted butter
- 1/4 cup finely chopped shallots
- 1/4 cup white wine vinegar
- 3 egg yolks
- 1/4 cup heavy cream
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh chervil
- Salt and freshly ground black pepper to taste
Special equipment needed:
- Double boiler or heatproof bowl set over a pot of simmering water
- Whisk
- Fine mesh strainer
Step-by-step instructions:
1. Melt the butter in a small saucepan over low heat. Set aside.
2. In the top of a double boiler or a heatproof bowl set over a pot of simmering water, whisk together the shallots and vinegar until the mixture is reduced by half.
3. Add the egg yolks to the shallot mixture and whisk until thick and pale, about 2 minutes.
4. Gradually whisk in the melted butter, a few drops at a time, until the mixture is thick and creamy.
5. Whisk in the heavy cream and continue to cook, whisking constantly, until the sauce is heated through, about 2 minutes.
6. Remove the sauce from the heat and whisk in the tarragon and chervil. Season with salt and pepper to taste.
7. Strain the sauce through a fine mesh strainer into a bowl.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Simmering water
Serving size:
Makes about 1 cup of sauce
Nutritional information:
Calories: 130
Fat: 14g
Saturated Fat: 8g
Cholesterol: 130mg
Sodium: 25mg
Carbohydrates: 1g
Protein: 1g
Substitutions for ingredients:
- White wine vinegar can be substituted with champagne vinegar or lemon juice.
- Tarragon and chervil can be substituted with other fresh herbs such as parsley or basil.
Variations:
- Add a tablespoon of Dijon mustard for a tangier flavor.
- Substitute the heavy cream with sour cream for a tangy twist.
- Add a tablespoon of capers for a briny flavor.
Tips and tricks:
- Make sure to whisk the egg yolks constantly to prevent them from curdling.
- If the sauce is too thick, whisk in a tablespoon of warm water to thin it out.
- The sauce can be made ahead of time and stored in the refrigerator for up to 2 days.
Storage instructions:
Store the sauce in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the sauce in a double boiler or a heatproof bowl set over a pot of simmering water, whisking constantly, until heated through.
Presentation ideas:
Serve the sauce in a small bowl or gravy boat alongside grilled steak or roasted vegetables.
Garnishes:
Garnish the sauce with a sprinkle of chopped fresh herbs or a drizzle of olive oil.
Pairings:
Creamy Béarnaise sauce pairs well with grilled steak, roasted vegetables, and mashed potatoes.
Suggested side dishes:
Serve the sauce with a side of roasted asparagus or sautéed mushrooms.
Troubleshooting advice:
If the sauce curdles, remove it from the heat and whisk in a tablespoon of cold water. If that doesn't work, start over with fresh egg yolks.
Food safety advice:
Make sure to cook the sauce to an internal temperature of 160°F to ensure that it is safe to eat.
Food history:
Béarnaise sauce is a classic French sauce that originated in the Béarn region of France. It is traditionally served with steak and is made with shallots, white wine vinegar, egg yolks, and butter.
Flavor profiles:
Creamy, tangy, herbaceous
Serving suggestions:
Serve the sauce warm alongside grilled steak or roasted vegetables.
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Region: French