Sauce Béarnaise

Name: Sauce Béarnaise
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: European, French, Mediterranean
Ingredients: 1 Tbs shallot; 2 Tbs Tarragon, dried; 1 Tbs Parsley, dried; 1/4 cup red wine vinegar; 1/4 cup white wine vinegar; 2 sticks butter; 3 egg yokes

5 steps

Prep:45minCook:30min

This is a departure from traditional bearnaise. The flavors are subtle and the vinegars give it a tang at the end that you won't normally find in this sauce. I've never found a need for lemon or salt and pepper but I might try them in the future. I've doubled the recipe successfully but halving it was a disaster. (Recipe from mom.)

Updated at: Mon, 01 Jan 2024 18:12:45 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories604.9 kcal (30%)

Total Fat65.3 g (93%)

Carbs2.3 g (1%)

Sugars0.4 g (0%)

Protein3.7 g (7%)

Sodium20.9 mg (1%)

Fiber0.3 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

1 Tbsshallot

2 TbsTarragon

dried

1 TbsParsley

dried

¼ cupred wine vinegar

¼ cupwhite wine vinegar

2 sticksbutter

3egg yokes

Instructions

Step 1

Combine vinegars, shallot, and herbs in a sauce pot and simmer until reduced 50%. Move reduction to the pyrex measuring cup and place in a water bath to cool.

Step 2

Meanwhile, beat yokes until they begin to get foamy (5min) and slowly add in now cooled vinegar reduction (2min).

Step 3

Preheat the double boiler by removing the cooking pot and putting the lid directly on the water boiler.

Step 4

Place mixture in the cool cooking pot and place pot into the boiler. Slowly heat the pot but do not let the water boil. Slowly stir in the tepid melted butter and stir the mixture until it starts to thicken (10mim). This step takes patience. I always watch for the thickness as the sauce flows over the spatula as I am slowly stirring it.

Step 5

Once it is just shy of a custard decant the sauce to bowl and top with flat leaf parsley, add lemon if desired.