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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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- 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.
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