Ingredients with Measurements:
- 1/2 cup unsalted butter
- 2 tablespoons minced shallots
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons chopped fresh chervil
- 2 tablespoons chopped fresh parsley
- 3 egg yolks
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Double boiler or heatproof bowl 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 until it is completely melted and hot.
2. In a separate heatproof bowl, whisk together the egg yolks, white wine vinegar, lemon juice, salt, and black pepper until well combined.
3. Place the bowl over a pot of simmering water or in a double boiler, making sure the bottom of the bowl does not touch the water.
4. Whisk the egg mixture continuously while slowly pouring in the hot melted butter. Keep whisking until the mixture thickens and becomes smooth.
5. Add the minced shallots, tarragon, chervil, and parsley to the sauce and whisk until well combined.
6. Remove the sauce from the heat and strain it through a fine mesh strainer to remove any solids.
7. Serve immediately or keep warm in a heatproof bowl over a pot of warm water until ready to serve.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
5. Temperature:
Simmering water
Serving size:
Makes about 1 cup of sauce, serving size varies
Nutritional information:
Calories: 105 per 2 tablespoons
Fat: 11g
Saturated Fat: 6.5g
Cholesterol: 80mg
Sodium: 105mg
Carbohydrates: 0.5g
Protein: 1g
Substitutions for ingredients:
- If fresh herbs are not available, you can use dried herbs instead. Use 1 teaspoon of each dried herb instead of 2 tablespoons of fresh herbs.
- You can use white wine or champagne instead of white wine vinegar.
Variations:
- Add 1 tablespoon of Dijon mustard to the egg mixture for a tangier sauce.
- Substitute the tarragon, chervil, and parsley with other herbs such as basil, thyme, or rosemary.
Tips and tricks:
- Make sure to whisk the egg mixture continuously while adding the melted butter to prevent the sauce from curdling.
- If the sauce becomes too thick, whisk in a tablespoon of warm water at a time until it reaches the desired consistency.
- If the sauce curdles, remove it from the heat and whisk in a tablespoon of cold water. Then, return it to the heat and continue whisking until it becomes smooth again.
Storage instructions:
Store the sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sauce in a heatproof bowl over a pot of simmering water, whisking continuously until it is hot and smooth.
Presentation ideas:
Serve the sauce in a small bowl or pitcher alongside grilled steak, roasted vegetables, or poached eggs.
Garnishes:
Garnish the sauce with a sprig of fresh herbs or a sprinkle of black pepper.
Pairings:
This sauce pairs well with grilled or roasted meats, seafood, vegetables, and eggs.
Suggested side dishes:
Serve this sauce alongside roasted potatoes, steamed asparagus, or a mixed green salad.
Troubleshooting advice:
If the sauce curdles, remove it from the heat and whisk in a tablespoon of cold water. Then, return it to the heat and continue whisking until it becomes smooth again.
Food safety advice:
Make sure to cook the egg yolks to a safe temperature of 160°F to prevent any risk of foodborne illness.
Food history:
Béarnaise sauce is a classic French sauce made with butter, egg yolks, shallots, vinegar, and herbs. It is named after the region of Béarn in southwestern France.
Flavor profiles:
This sauce has a rich, buttery flavor with a tangy and herbaceous finish.
Serving suggestions:
Serve this sauce alongside grilled or roasted meats, seafood, vegetables, and eggs.
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Region: French