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The classic traditional Béarnaise sauce originated in France, is made of clarified butter emulsified in egg yolks and white wine vinegar, shallot reduction and flavoured with herbs. It is a “child” of the mother Hollandaise sauce.
Like Hollandaise sauce, there are several methods for the preparation of Béarnaise sauce.
Béarnaise really is one of the toughest French sauces to master. Whisk it too gently, and it will not get sufficiently fluffy. Too fast, and the sauce will split. Heat it too quickly, and the egg yolks will cook, and the sauce will curdle. Too cool, and it won’t thicken properly. Stream in the butter too abruptly, and you will get butter soup instead of a velvety sauce. Tricky!
As it is traditionally made with a base of egg yolks and butter that is whisked until it doubles or triples in volume, by the end, the arm basically feels like it’s going to fall out from all the whisking!
It can be quite challenging, even for the most capable cooks.
But, it is no longer an issue, I came up with a Béarnaise-flavoured mayonnaise that has all of the classic’s vibrant flavour and none of its temperamental chemistry.
Don’t get me wrong, I adore the rich, creamy deliciousness of a good Bearnaise sauce, but it is just so hard to get right!
Now that it is so easy to make, the only problem is not eating it all the time.
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A simple and easy rich sauce flavoured with tarragon.This is one of the easiest and most foolproof ways to make Béarnaise sauce in 5 minutes flat! It’s so fast; you could even make the Béarnaise while your cooked steak is resting!
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Instructions
Combine White wine, White wine vinegar, and onion in a small saucepan. Cook over medium heat, occasionally stirring until onion is almost tender and liquid is reduced, about 3 minutes.
Remove from heat, and cool.
Then transfer to a bowl and whisk in the remaining ingredients.
Taste for seasoning, adding salt, pepper, paprika, and garlic powder to taste. It should be highly seasoned.
Video
Notes
Shallots - a small onion with a sweeter, more delicate flavour than normal large onions. They are sometimes called French eschalots. Can’t find them? Just sub with a small amount of finely sliced normal red onions.White wine vinegar – Less sharp than standard white vinegar.White wine – Any dry white wine is fine here. Just avoid really sweet ones, fruity or woody ones.Tarragon – The herb flavouring in Béarnaise Sauce that gives it a distinctly French and classy flavour. Not a tarragon fan? Try with snipped fresh chives instead. You can also add chervil if you find it.What is the difference between Hollandaise and Bearnaise sauce?The major difference between a Hollandaise sauce and a Bearnaise sauce is the flavour. A Bearnaise sauce has kicked the flavour up by adding tarragon and shallots to a wine reduction. These additions make the sauce more than simply a rich but bland sauce like Hollandaise. Instead, it has a fragrant and savoury twist.The sauce’s richness improves virtually everything it touches.Béarnaise and steak are a match made in heaven, but this sauce has a few other divine uses.It is the fast way to finish any meat, vegetal, as well as just about any seafood you can imagine.Apply the sauce to filet mignon (Beef tenderloin), top sirloin steaks, roast beef, burgers, cutlets, chops, chicken, turkey, lobster, salmon, or any other roast fish.You can also drizzle it over your favourite veggies, like asparagus, green beans, steamed broccoli, Brussel sprouts, potatoes, or canned artichoke hearts.It also goes great with eggs – top an omelette with it, drizzle it on top of Eggs Benedict, poached eggs, or smear some on an egg sandwich.Have you tried dipping your fries in Bearnaise?LeftoverIt will keep in the refrigerator, covered, for at least 5 days.
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Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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