French Béarnaise Sauce Recipe (2024)

FAQs

What are the ingredients in a Béarnaise sauce? ›

Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine. It is simply an emulsification — egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper.

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

Béarnaise sauce is a delicious and creamy classic French sauce that is often made from a reduction of vinegar and wine mixed with shallots, tarragon, and (sometimes) chervil and thickened with egg yolks and butter. It's typically served with meat, fish, eggs, or vegetables.

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.

The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato. Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and pastas.

Béarnaise sauce (French: sauce béarnaise) [be. aʁnɛz] is a sauce made of clarified butter, egg yolks, and herbs. It is considered to be a 'child' of the mother Hollandaise sauce, one of the five mother sauces in French haute cuisine.

Entrée Complements SHRIMP Six additional large shrimp dusted with blackening seasoning and broiled. LOBSTER TAIL Cold water lobster tail, lightly seasoned with Cajun spices, sea salt and butter. OSCAR STYLE Jumbo lump crab cake, asparagus and homemade béarnaise sauce.

Shelf Life Total Ambient/Unopened 12 month(s) Store in a cool, dry place. Glutamate ✓ mg/kg ✓ Naturally occurring glutamates. No Added MSG. Knorr Béarnaise Sauce - a delicious and versatile ready-to-use sauce to complement meat, poultry, fish & vegetable dishes.

Either your sabayon (beaten egg yolk and water) is too hot, or the butter is too hot, or you're adding the butter too fast. If the egg emulsion is too hot, the proteins in the yolks cook before they can emulsify with the oil.

The recipe is a variation of Hollandaise, one of the five mother sauces of French cuisine. It was first served at the opening of the Le Pavillon Henri IV restaurant in 1836 and is named after the province of Béarn, the birthplace of Henry IV of France.

How do you thicken bearnaise sauce? ›

– If the sauce won`t thicken, mix 1 tablespoon lemon juice and 1/2 tablespoon of the sauce in a clean bowl over heat. Beat until they come together, then add the rest of the thin sauce 1/2 tablespoon at a time. – If the sauce starts to separate, add an ice cube or a tablespoon of cold water and whisk briskly.

sauce béarnaise effect

a colloquial term referring to a conditioned taste aversion. If a person happens to become ill after tasting a new food, such as sauce béarnaise, they may subsequently dislike and avoid that food. Regardless of the actual cause of the illness, the sauce will be identified with it.

The five French mother sauces are: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato.

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. The sauce's name derives from the province of Béarn, France.

Irresistibly creamy, buttery, and rich, béarnaise combines an herby, slightly acidic reduction of white wine, vinegar, shallots, fresh tarragon, and lemon juice with hollandaise to make a luscious sauce for spooning over grilled steak, chicken, fish, or vegetables.