EASY Bearnaise Sauce Recipe (2024)

FAQs

What are the ingredients in bearnaise sauce? ›

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.

If you use mayonnaise instead, however, you don't have to worry about the egg and butter separating and can use just a regular saucepan. As NPR explains, tumeric colors the sauce so it looks like the real thing, and the mayo substitute tastes like a real béarnaise as well—just with less effort.

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.

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.

Béarnaise Sauce is considered by many to be one of the finest sauces to serve with steaks. A variation of Hollandaise sauce, one of the 5 “mother sauces” in classical French cookery, it's notoriously difficult to make by hand.

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.

Hollandaise is the classic sauce for the American dish Eggs Benedict. It is one of the five mother sauces and is terrific in the dish mentioned, over asparagus, and its brother, Béarnaise sauce, is great on steak.

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.

– 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.

What makes bearnaise sauce break? ›

Heat can cook the egg yolk and break the emulsion as could mixing the ingredients in the wrong order. We can call this “breaking” curdling. Straining and whisking in a little warm egg yolk might re-emulsify. Whisking or blending alone may help for sauces that have been sitting for awhile.

However, Speedy Béarnaise Sauce can be made 1 day ahead and stored in the refrigerator. To reheat, place bowl over simmering water, and cook, whisking constantly, until mixture is warm.

It's also an herb which can be used in the same dish both dry and fresh as BOTH uses take on their own unique flavor properties and truly complement each other in the recipe. Such as is the case with sauce Bearnaise.

(ˌbeɪəˈneɪz ) noun. (sometimes without capital) a rich sauce made from egg yolks, lemon juice or wine vinegar, butter, shallots, herbs, and seasoning.

Buttery, silky with the enigmatic flavour of tarragon and a sharp kick of vinegar, bearnaise is arguably the most elegant sauce to have emerged from the French kitchen.

Ingredients: Water, butter 12%, cream, white wine vinegar, reconstituted egg yolk (water, powdered egg yolk)7.4%, shallot 6.9%, thickener: modified starch, tarragon 1.8%, salt, natural flavors, pepper, thickener: xanthan gum, tarragon essential oil. Allergens: Contains Milk and Eggs.

If you're feeling a bit fancy, there are two mayonnaise alternatives to add to your saucy arsenal: béarnaise and hollandaise. While mayo is egg yolks plus oil (usually olive oil, sometimes sunflower), béarnaise and hollandaise feature egg yolks plus clarified butter.