Making Béarnaise sauce

Béarnaise sauce, a classic that every home chef dreams of making at least once. Recognize that feeling? You open the kitchen drawer, find the right ingredients, and then the moment arrives. You're getting started with one of the most refined sauces in French cuisine. A good béarnaise sauce can make or break a dish. Perhaps you've read about it, or perhaps you've tasted it at a fine restaurant. Now you think: "I have to be able to make this." In this blog post, we'll take you step by step through the process of making the perfect béarnaise sauce.

The basics of béarnaise sauce

Before you begin, it's important to understand what makes béarnaise sauce so special. It's a sauce based on an emulsion of egg yolks and butter, enriched with herbs like tarragon and chervil. It has a creamy texture and a full flavor. Think of it as the refined cousin of hollandaise sauce, but with a spicy twist.

You've probably heard of it: the emulsification technique used in sauce making. Perhaps you find it difficult to get a sauce to thicken properly without it separating. It's a common pain point, but with a little patience and the right technique, it's completely manageable. And let's face it, there's nothing more beautiful than a glossy sauce flowing perfectly over your sous vide steak .

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What do you need?

To make about 250 ml of béarnaise sauce you will need the following:

• 2 tablespoons white wine vinegar
• 2 tablespoons dry white wine
• 1 tablespoon finely chopped shallot
• 2 sprigs of tarragon (leaves only)
• 1 sprig of chervil (leaves only)
• 3 egg yolks
• 125 grams of clarified butter
• Salt and pepper to taste

Now that you've gathered your ingredients, let's start baking. Put your worries aside and dive in.

Step by step preparation

The reduction

Combine the white wine vinegar, white wine, shallots, and tarragon in a small saucepan . This mixture is called the reduction. Bring to a gentle simmer until the liquid is reduced by half. This will concentrate the intense flavors, which is essential for the sauce. Then, strain the mixture, leaving only the flavorful liquid.

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Building the foundation

Take a metal bowl and add the three egg yolks. Place the bowl over a pan of gently simmering water (a bain-marie), making sure the bowl doesn't touch the water. Begin whisking while gradually adding the warm reduction. This is the time to be patient, as whisking ensures a nice, creamy consistency.

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The emulsification

Here's the challenge most people face, but you don't have to worry about it if you proceed slowly. Gradually add the clarified butter, drop by drop, while whisking continuously. This will ensure the butter binds well with the egg base. Continue whisking until you have a creamy sauce that coats the back of a spoon.

Finishing and refining the taste

Remove the sauce from the heat and add the finely chopped tarragon and chervil. Taste the sauce and season with salt and pepper. Remember, finishing it well is crucial for the balance of the sauce.

Tips for the perfect béarnaise sauce

• Patience is a virtue: Give the ingredients time to combine slowly. Avoid adding the butter too soon, as this can cause the sauce to curdle.
• Heat control: Be careful not to overheat the sauce while whisking. Too high a temperature can cause the egg yolks to curdle, resulting in scrambled eggs instead of a smooth sauce.
• Taste and adjust: You might prefer a slightly tart sauce or a milder one. Depending on your preference, add a few drops of vinegar for a more spicy kick or a little extra butter for a milder flavor.

Making béarnaise sauce can feel intimidating, especially if you're worried about things going wrong. But with experimentation and practice, it'll soon become a breeze. Once you've mastered the art of béarnaise, you can surprise friends and family with it. Imagine it: a perfectly cooked steak, generously drizzled with your homemade béarnaise sauce. That's pure enjoyment!

And don't stop there. There are plenty of dishes that elevate a béarnaise sauce to a whole new level, like grilled asparagus or a succulent salmon steak . So grab your whisk and give it your all. You're closer to a culinary masterpiece than you think. And hey, even if it doesn't quite work out the first time, it'll only get better next time!