A variation of Hollandaise Sauce, Béarnaise Sauce is creamy, flavourful and pairs well with fish,  vegetables and simply cooked meats. It is a requirement for Veal Oscar. Chervil and dry vermouth are optional ingredients. Bearnaise Sauce is named for Bearn, France, the birthplace of its creator, Chef Jules Colette.

INGREDIENTS:

1 tsp tarragon, chopped
2 tsp shallots, chopped
2 oz white wine vinegar
4 egg yolks
8 oz Anchor Butter
1 lemon

METHOD:

Melt butter in a medium saucepan and keep warm.

In another saucepan, add 1 oz butter, tarragon, shallots and sauté for a minute over medium heat. Drizzle in white wine vinegar, sprinkle with ground black pepper and allow to reduce over medium-low heat until liquid is almost gone.

Remove from heat and whisk in 4 egg yolks and 2 tsp of water. Reduce heat to low/simmer and whisk the mixture constantly as it cooks for another minute.*  Do not allow eggs to separate or start to scramble, or form a crust.

Remove from heat and drop in melted butter at a slow and steady drip, continuously whisking until mixture emulsifies. Squeeze in the juice of a half lemon, season with salt and pepper to taste and whisk again to finish.

* This step can also be done in metal or glass bowl over a pot of simmering water or a double boiler.

ChefsTechnique_BearnaiseSauce

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