Béarnaise Sauce

Sauces & Stuff

Béarnaise Sauce

Béarnaise [behr-NAYZ] is a derivative, or variation, of hollandaise. Prepare the sauce as directed in our How To Make Classic Hollandaise article, but follow this recipe for a delightfully buttery sauce enhanced with the light anise-like flavor of fresh tarragon. Use this béarnaise to top the Stuffed Filet Mignon Oscar or any steak of your choice.

Makes

1⅔ cups

Total Time

Print Recipe

Share Recipe

Ingredients

MELT:

REDUCE:

WHISK:

Choron Sauce Recipe

Choron Sauce

Choron [show RAWHN] is Béarnaise Sauce tinted with tomato paste. Perfect with beef! To make Choron Sauce, Add 3 Tbsp. tomato paste to the finished Béarnaise Sauce.

Instructions

Melt butter in a saucepan over low heat; skim off and discard foam.

Reduce vinegar and wine with shallots and peppercorns in a saucepan over medium heat until it measures 3 Tbsp. strained liquid, 1520 minutes. Simmer 1-inch water in a saucepan over medium-low heat. Whisk egg yolks and vinegar reduction in a stainless steel bowl. Place bowl over simmering water (don’t let bowl touch water).

Whisk mixture vigorously until yolks begin to thicken and whisk begins to leave trails, 2 minutes. Remove bowl from heat.

Off heat, whisk in lemon juice. Begin whisking butter into yolk mixture a drop at a time. As the mixture starts to thicken, whisk in remaining butter in a thin stream. If the mixture gets cold, return bowl to pan of simmering water and continue whisking in butter. Whisk in tarragon; season with salt and cayenne. If sauce seems too thick, thin with a little warm water.

To keep sauce warm, transfer to a heatproof vessel; place in a pan of warm water set over low heat. Stir sauce often to keep smooth.

 

Choron Sauce

To make Choron Sauce, Add 3 Tbsp. tomato paste to the finished Béarnaise Sauce.

To emulsify the butter with the vinegar without it separating, whisk it in a drop at a time to equalize the temperature between them.

To emulsify the butter with the vinegar without it separating, whisk it in a drop at a time to equalize the temperature between them.

Clarified butter makes for a more stable sauce. To clarify butter, melt it, then skim off and discard the foamy solids that rise to the top.

Clarified butter makes for a more stable sauce. To clarify butter, melt it, then skim off and discard the foamy solids that rise to the top.

To hold the hollandaise before serving, keep it in a warm water bath, otherwise it might break (separate) or get too thick.

To hold the hollandaise before serving, keep it in a warm water bath, otherwise it might break (separate) or get too thick.

To gently cook the yolks, whisk them with the vinegar reduction in a double boiler until trails begin to appear and yolks thicken.

To gently cook the yolks, whisk them with the vinegar reduction in a double boiler until trails begin to appear and yolks thicken.

To emulsify the butter with the vinegar without it separating, whisk it in a drop at a time to equalize the temperature between them.

To emulsify the butter with the vinegar without it separating, whisk it in a drop at a time to equalize the temperature between them.

To hold the hollandaise before serving, keep it in a warm water bath, otherwise it might break (separate) or get too thick.

To hold the hollandaise before serving, keep it in a warm water bath, otherwise it might break (separate) or get too thick.

Nutritional Facts

Nutritional Facts

Per Tbsp.

Calories: 69

% Daily Value*

Total Fat 7g 10%

Saturated Fat 5g 25%

Cholesterol 39mg 13%

Sodium 2mg 0%

Carbs 0g 0%

Fiber 0g 0%

Protein 0g

*Percent Daily Values are based on a 2,000 calorie diet.

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Get 4 Free Digital Books!

Subscribe!