Sauce Béarnaise is a classic French sauce that has captivated culinary enthusiasts around the globe with its rich flavor and velvety texture. This sauce, which is a derivative of the more widely known hollandaise, is made by emulsifying egg yolks with clarified butter and infusing it with aromatic herbs, typically tarragon and chervil, along with white wine vinegar and shallots. The result is a creamy, herbaceous condiment that pairs exceptionally well with grilled meats, particularly steak. As chef Auguste Escoffier notably remarked, “Béarnaise sauce is to meat what a great wine is to a fine meal.” Its popularity can be attributed to its versatility and the way it elevates both casual and fine dining experiences, making it a staple in kitchens and restaurants alike.
Preparation of Sauce Barnaise
Sauce Barnaise is a classic French sauce that is rich and flavorful, often served with steak, fish, or vegetables. It is a derivative of the more commonly known Béarnaise sauce, which is itself a child of the famous Hollandaise sauce. The origins of Sauce Barnaise can be traced back to the Béarn region of France, where it was created in the 19th century. This sauce is characterized by its buttery texture and the freshness of herbs like tarragon and chervil, making it a perfect accompaniment for a variety of dishes.
Ingredients
| Ingredient | Quantity |
|---|---|
| Shallots | 2, finely chopped |
| Fresh tarragon leaves | 2 tablespoons, chopped |
| White wine vinegar | 1/4 cup |
| White wine | 1/4 cup |
| Egg yolks | 3 |
| Unsalted butter | 1 cup (2 sticks), melted |
| Chervil (or parsley) | 1 tablespoon, chopped (optional) |
| Salt | to taste |
| Pepper | to taste |
Steps to Prepare Sauce Barnaise
- Prepare the reduction: In a small saucepan, combine the chopped shallots, white wine vinegar, and white wine. Bring to a simmer over medium heat and cook until the liquid has reduced to about 2 tablespoons. This should take about 5-10 minutes. Remove from heat and let cool slightly.
- Strain the mixture: Use a fine mesh strainer to separate the shallots from the reduction. Press the shallots with the back of a spoon to extract as much liquid as possible. Discard the solids.
- Whisk egg yolks: In a heatproof bowl, whisk together the egg yolks and the reduction until well combined.
- Create a double boiler: Place the bowl over a saucepan of simmering water (making sure the bottom of the bowl does not touch the water) to create a double boiler. Whisk the mixture continuously until it becomes thick and pale, about 5 minutes.
- Incorporate butter: Gradually drizzle in the melted butter while continuing to whisk. The sauce should become thick and creamy. Incorporate the chopped tarragon and, if desired, chervil into the sauce.
- Season: Taste the sauce and season with salt and pepper to your liking.
- Serve: Serve the Sauce Barnaise immediately over your dish of choice for a delightful flavor enhancement.
Conclusion
Sauce Barnaise is a delightful addition to many dishes, bringing a touch of French elegance to your table. Its rich texture and herbal notes make it a favorite among gourmet chefs and home cooks alike. Enjoy this classic sauce in your culinary repertoire!
Frequently Asked Questions
What is Sauce Bernaise?
Sauce Bernaise is a classic French sauce made from clarified butter, egg yolks, and flavored with herbs like tarragon and shallots.
How do you pronounce Bernaise?
Bernaise is pronounced as “bear-naise” with the emphasis on the first syllable.
What dishes pair well with Sauce Bernaise?
Sauce Bernaise is commonly served with steak, grilled fish, and vegetables, enhancing their flavors.
Is Sauce Bernaise similar to Hollandaise?
Yes, both sauces use egg yolks and butter, but Sauce Bernaise incorporates herbs and has a distinctive flavor profile.
Can Sauce Bernaise be made in advance?
It is best served fresh but can be made ahead and gently reheated; however, be cautious of separating the emulsion.
What is the best way to store Sauce Bernaise?
Store Sauce Bernaise in an airtight container in the refrigerator for up to 2 days.
Can Sauce Bernaise be frozen?
Freezing is not recommended, as it can cause the sauce to separate and lose its texture.
What are the main ingredients in Sauce Bernaise?
The main ingredients are clarified butter, egg yolks, tarragon, shallots, and white wine vinegar.
Is Sauce Bernaise gluten-free?
Yes, Sauce Bernaise is naturally gluten-free as it does not contain any wheat products.
Can you substitute ingredients in Sauce Bernaise?
Yes, you can substitute other herbs like chervil or use lemon juice instead of vinegar for a different flavor.
What is the texture of Sauce Bernaise?
Sauce Bernaise has a smooth and creamy texture, making it a luxurious addition to dishes.
How do you thicken Sauce Bernaise?
The sauce thickens naturally through the emulsification of egg yolks; avoid overheating to maintain the right consistency.
What are common mistakes when making Sauce Bernaise?
Common mistakes include overcooking the egg yolks and not whisking enough, which can lead to separation.
Is Sauce Bernaise difficult to make?
While it requires attention, Sauce Bernaise can be mastered with practice and careful temperature control.
