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Béarnaise Sauce

Béarnaise sauce is a sauce made of clarified butter, emulsified in egg yolks and white wine vinegar and flavoured with herbs. It is a “child” of the mother Hollandaise sauce, one of the five mother sauces in the French haute cuisine repertoire.

Ingredients

Butter – 100 grams
Minced Shallots – 25 grams
Champagne Vinegar or White Wine Vinegar – 20 ml
White Wine – 20 grams
Medium Egg Yolks – 4
Olive Oil – 15 grams
Medium Egg Yolks – 4
Fresh Lemon Juice – 5 ml
Finely Chopped Fresh Tarragon – 20 grams
Maldon Sea Salt
White Pepper

Method

Reduction

  1. Using a hot pan – add the shallots, dried tarragon, vinegar and white wine and reduce by 50 %, once reduced allow to cool slightly.

Making the sauce

  1. Add the butter to a pan and melt gently, once melted put the butter on high temperature for up to 3 min to allow the butter to cookout, stir the butter continuously not allowing it to cool.
  2. Remove the pot from the heat and use this pot as a steam bath to emulsify the egg yolks.
  3. Add the egg yolks to a bowl and place over the top of the butter pot.
  4. Allow the heat from pot to add in the egg whipping process, while gently adding air and a fluffy mess to the yolks being careful not to overwork or allow too much heat.
  5. Continuously whip and remove the bowl from the heated pot cooling down and repeating the process.

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