It’s not just about the dish, it’s also about the sauce! And when it comes to steak, there’s no other sauce that can be of high caliber as Béarnaise sauce. Béarnaise sauce is made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. This sauce was likely to be created in the year 1836 in France by a chef named Collinet. This sauce is considered to be a “child” of one of the five mother sauces in the French haute cuisine repertoire, namely Hollandaise sauce.
The simplest and easiest way to create Béarnaise sauce is to buy 3-4 boxes bean powder and follow the instructions on the packaging or to buy a glass of beaker, bottle of ready-made béarnaise sauce, which should simply be poured into a pan and be boiled.
Though this is more likely possible if you have no time to create the sauce by yourself, however it pays to create it yourself so you’ll will know what a homemade Béarnaise sauce tastes like.
Homemade béarnaise sauce – recipe
When you are going to make homemade béarnaise sauce, go all in. Start making the béarnaise essence and finish the butter. We start with the ingredients of the sauce.
Servings: maximum of 4 servings/persons
- 2 shallots
- 5-6 stems of tarragon- you cannot get fresh estragon, so use 2 tbsp. dried tarragon
- 4 tablespoons white wine vinegar
- 100 ml water
- 1 tsp. lemon juice
- 250 g butter
- 4 egg yolks
- Salt and pepper
How to cook béarnaise sauce
- In a small sauce pan on medium heat, bring finely sliced shallots, tarragon, vinegar, and lemon juice and cook until boiling. Continue boiling until the liquid reduced to approximately 2 tablespoons. This process would take for around 4 minutes.
- While the mixture is boiling (step 1), on a separate pan, melt the butter on a medium heat. It is important to know that you should not overcooked the butter. Melt until it form a clarified golden melted butter.
- When the mixture now reduces its volume into 2 tablespoon (step 1), reduce the heat into its lowest temperature (low heat), and add the egg yolk and water. Stir the mixture thoroughly until it thickens. In this step, the amount heat or temperature is important. Feel the bottom of the pan with your hands. If the heat is unbearable or too much, removed the pan. Continue the whisking of the mixture, until you achieve a creamy consistency. Place the pan back to the flame if the temperature lowers down or uneven.
- When the consistency is achieved, add the melted butter into the mixture. Whisk until the mixture is even and creamy. Season with a pinch of salt and pepper.
- To add more texture to the sauce, add more fresh herbs. Whisk for a minute or two. Remove from the flame.
- On a small bowl or cup, place your freshly made Béarnaise sauce.
Remember: Béarnaise sauce is served warm, not too hot. Consume immediately after cooking. If you plan to serve it later, you can keep it warm by placing the bowl of the sauce over a pan with simmering water.
Here’s how to save your Béarnaise sauce
If in case you ran out of the sauce, you can start by whisking the egg yolk over a pan on low heat until it becomes creamy. Add a tablespoon of vinegar, shallots, tarragon, and 2 tablespoons of both water and butter. Whisk until the desired consistency is achieved.
Or better yet, start from scratch. Anyway, it takes only 15 minutes to prepare the sauce.
Preparation time: 15 minutes
Cooking time: 15 minutes