Recipe: Tasty Béarnaise Sauce

Béarnaise Sauce. Authentic Bearnaise Sauce - Bearnaise tutorial - Step by Step French Recipe. Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine. This easy Béarnaise sauce is made right in your food processor or blender!

Béarnaise sauce is to steak as peanut butter is to jelly. Try our take on this classic sauce with the "golden touch." It makes grilled fish or eggs craveworthy. Sauces Valentine's Day French Dinner Party White Wine Beef Dairy Eggs Butter Medium White Wine Vinegar. You can have Béarnaise Sauce using 8 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Béarnaise Sauce

1. You need of reduction.
2. You need 1 tbsp of dried tarragon.
3. You need 2 of shallots OR 1 small onion, finely minced.
4. It's 1/4 cup of Chardonnay wine.
5. You need 1/4 cup of white wine vinegar.
6. You need of other ingredients.
7. It's 1/2 cup of melted butter (clarified butter is best).
8. It's 3 large of egg yolks, slightly beaten.

Béarnaise sauce is a delicious addition to eye fillet or sirloin steak. Cook the steak until it's medium rare, and serve the dish with vegetables such as peas, mushrooms, and potatoes. This classic French sauce is a must when serving up steak. Impress your guests with the real deal and mix through some fresh tarragon for extra flavour.

Béarnaise Sauce instructions

1. It's easier to make this sauce if you make the reduction several hours before you're ready to make the sauce. I do mine the day before, along with clarifying the butter..
2. Place all the reduction ingredients in a small sauce pan and bring to a boil. Turn the heat down to medium and continue cooking, uncovered, until the liquid is reduced by half, about 20 minutes. Strain and reserve the liquid (should be 1/4 cup) to use in the sauce. The minced shallots/onion can be discarded, or dehydrate and save for seasoning in another dish..
3. The sauce should be prepared right before you're going to use it, otherwise it might break and not look as appealing (will still taste fine if broken, however)..
4. In the bottom of a double boiler, heat water to not quite boiling then turn your heat down to low. Place the top section of the double boiler on it. Add the reduction liquid, which should be at room temperature. Constantly beating with a wire whisk or hand mixer on medium-low speed, slowly add the egg yolks to thicken. Still beating, very slowly add the butter, about 1 tablespoon at a time. When the butter is fully incorporated, immediately serve the sauce..

Hollandaise's sassier sister, béarnaise sauce, isn't just for steak: it adds a certain oomph to delicate poached fish or crisp broiled chicken. Warm egg sauces have a reputation for being easy to mess up. Kenji López-Alt / The Food Lab. Rich, buttery, tarragon-flavored Béarnaise is the easiest elegant steak sauce to make at home. See more ideas about Bearnaise sauce, Sauce, Bernaise sauce. · Easy Blender Bearnaise Sauce has all the flavors of the classic French sauce, with simplified preparation techniques that anyone can.