A smooth, creamy, pale yellow sauce that coats steaks, poultry, and vegetables, béarnaise sauce is a popular but difficult sauce to make. Culinary experts say that perfecting this sauce is hard work. But with the right steps, guidance, and practice, it’s not impossible to cook the perfect Bernaise sauce.
Béarnaise sauce is a ‘child’ of one of the five French mother sauces, hollandaise. It is an emulsion of egg yolk and clarified butter flavored with herbs. While Hollandaise uses lemon juice or vinegar, Bernaise uses fresh chervil, fresh tarragon, shallots, and crushed peppercorns, either as a replacement for or addition to lemon juice or vinegar.
The preparation of the Béarnaise sauce consists of three main components: the vinegar or acidifying mixture, the clarified butter and the egg yolks. To make the vinegar mixture, combine the tarragon stalks, peppercorns, red pepper flakes, shallots, parsley, white wine, and white wine vinegar in a saucepan, cook over low heat until the liquid has reduced to about a quarter of its original amount. and then strain it into another container.
Clarified butter is made in a separate saucepan by melting unsalted butter over low heat until it forms three layers: the white foam on top, the golden yellow liquid in the middle, and the milky liquid on the bottom. The clarified butter is the middle layer, so ladle off the white foam on top and discard the milky sediments on the bottom by straining the mixture through a cheesecloth-lined strainer.
As for the egg yolks, place them in a bowl and beat continuously. Simmer the water in a double boiler beforehand and heat the yolks slowly by placing the container over the boiling water. After 20-30 seconds, remove the yolks from the heat, beat for a few more seconds, then repeat. It is important that the yolks are not scrambled; if they do, you’ll have to start over.
Beat the yolks until they are firm enough. How firm is firm enough? Pick up the beater and spray onto the surface. If a ribbon-like pattern forms briefly before sinking back down, you’re ready for the next step: drizzle in the clarified butter while continuing to beat. Don’t add the butter too quickly, as it can ruin the sauce by causing the emulsion to separate. After adding about a ladleful of butter, add the vinegar mixture alternating with the butter.
Once thickened, season with salt to taste. This sauce is perfect for enhancing the flavor of meats like filet mignon and London broil, as well as potatoes and other vegetables. Once you master this delicious dressing, you’ll be able to wow your friends and family with a gourmet meal prepared in your own kitchen. Consider sprinkling it over a slow-cooked broiled or broiled fish dish. Be careful adding this to turkey or pork, as the flavors won’t blend well.
