Béarnaise Sauce
Técnica
A hot creamy sauce made from egg yolks and reduced vinegar, beaten over a low heat and mixed with butter. Best known accompanying steak,
also good with some fish. There are variations (such as Choron, paloise, Valois) that include the addition of extra ingredients.
Ingredienti:
- one tablespoon of chopped shallots
- two tablespoons of chopped chervil and tarragon
- one sprig of thyme
- one bay leaf
- two to three tablespoons of vinegar (to taste)
- 125g/4 ½ oz of butter cut into small pieces
- two egg yolks
- a small amount of lemon juice
- cayenne pepper, if to taste
Técnica
- Put the shallots, one tablespoon of chervil and tarragon, thyme, bay leaf and vinegar (along with a pinch of salt and pepper) into a small
pan and reduce their volume by two thirds, allowing it to cool slightly.
- Mix the two egg yolks with one tablespoon of water and add them to the pan while whisking over a very low heat.
- Immediately that the egg yolks thicken, add the butter a little at a time, continuing to whisk.
- Now is the time to adjust the seasoning, and add the lemon juice and cayenne pepper if desired, followed by the second tablespoon of chervil
and tarragon.
- If required, the sauce may be kept warm, but it is not to be reheated once cooled. Should the sauce curdle, gradually beat a tablespoon of
water (hot for a hot sauce, cold if the sauce is cold) into the mix.
Nota Bene: some recipes are called à la béarnaise, even if this sauce is not a feature of the dish (they are derived from
the cuisine of Béarn).
Goce!
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