Classic Béarnaise Sauce flavorful and fragrant

Name: Classic Béarnaise Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 dl of good alcohol vinegar; 2 gray shallots finely minced; 2 teaspoons of fresh tarragon; 2 teaspoons of fresh chervil; 3 egg yolks; 5.25 oz (150 g) of fine butter; 4 g of crushed white pepper

A recipe by Michelin-starred Chef Patrick Asfaux 4.9/5 (38 reviews) · 🍳 27 made it

Prep 20 min

Cook 15 min

Total 35 min

Servings 6 serv.

Today I want to remind you of this great classic of French cuisine.

Béarnaise is beurre blanc with a reduction of vinegar, shallots and fresh herbs, mounted with egg yolks over gentle heat. Takes 15 minutes maximum in a bain-marie. Pairs perfectly with fish and red meat, steaks or turbot fillet. Prepare just before serving.

Ingredients for 6 servings

Adjust for

servings

2 dl of good alcohol vinegar
2 gray shallots finely minced
2 teaspoons of fresh tarragon
2 teaspoons of fresh chervil
3 egg yolks
5.25 oz (150 g) of fine butter
4 g of crushed white pepper

Step-by-step recipe

1 In a heavy-bottomed saucepan, add the minced shallots, pepper, vinegar, one teaspoon of chervil and one of tarragon and let reduce until you have about one tablespoon left.

2 Meanwhile, melt your butter, remove it from the heat and a few moments later, remove the solids, the casein, that float on the surface.

3 Place the bottom of your saucepan containing your reduction in cold water then add your egg yolks and whisk everything together well.

4 Now set your saucepan in a bain-marie over the heat and whisk constantly until you reach the consistency of mayonnaise. Then mount your béarnaise sauce with your melted butter, stopping before you reach the milk solids at the bottom.

5 Remove from the bain-marie, season with salt and pepper then add the last two teaspoons of tarragon and chervil.

Some of my colleagues strain the sauce through a fine sieve before adding the fresh herbs.

Béarnaise sauce, which I personally consider one of the greatest sauces of French gastronomy, pairs beautifully with fish and meat.

Chef Patrick's Comment

Just a few historical details. Despite its name, this sauce did not come from Béarn. It was indeed around 1850 that a chef of Béarnese origin, M. Collinet, created this sauce, which was actually listed on the menu of the Pavillon Henri IV restaurant in Saint-Germain-en-Laye where he worked. As for the so-called Hollandaise sauce, it was created in the heart of the Norman countryside. Moreover, when it was first created, it was called Isigny sauce to highlight the excellence of Norman butter at that time.

Frequently asked questions

Can I substitute white alcohol vinegar with another type?

White or wine vinegar works, but changes the result. Alcohol vinegar delivers more punch and clarity. Wine vinegar adds softness. Stick with alcohol vinegar to respect the recipe: it's what defines the sauce's character.

How do I prevent my béarnaise from breaking or separating?

Two critical points: keep the bain-marie below 65°C (too hot and yolks cook, sauce breaks). Mount the butter very slowly while whisking constantly. If it breaks anyway, pour it into a cold bowl with a fresh egg yolk and whisk: saves it 90% of the time.

Can I make béarnaise ahead of time?

No, make it 5 to 10 minutes before serving. It doesn't keep in the fridge. To save time, prepare the vinegar-shallot-pepper reduction 2 hours ahead, keep it at room temperature, then mount the yolks just before plating.