Chef Bihi Béarnaise Sauce
Indulge your culinary senses with this classic French Béarnaise sauce recipe! Whether you are hosting a dinner party or preparing a cozy meal at home, mastering this elegant sauce will elevate your dishes to gourmet status. You’ll find the satisfaction of creating a rich, buttery sauce from scratch is truly rewarding. Ready to impress your family and friends? Let’s dive in!
Recipe Information
- Servings: 4
- Total Time: 25 minutes
- Difficulty: Medium
Ingredients
- Fresh Estragon: 3 tablespoons, finely chopped
- Shallots: 2, minced
- Vinegar: 150 ml, white or red wine vinegar
- White Peppercorns: 1 teaspoon, crushed
- Butter: 150 grams, unsalted, preferably farm-fresh
- Egg Yolks: 3
- Fleur de Sel: A pinch, or to taste
Instructions
- Rinse and pat dry the fresh estragon, then finely chop it.
- Peel and finely chop the shallots.
- In a saucepan, combine the shallots, vinegar, and crushed white pepper. Heat the mixture and let it reduce nearly to dryness over high heat.
- In a separate saucepan, melt the butter over very low heat and skim off any foam that forms on the surface.
- Place the saucepan with the shallot reduction over a double boiler. This will cool the reduction slightly.
- Add the egg yolks to the shallot reduction and turn the heat to low.
- Whisk continuously until it reaches a frothy, sabayon-like consistency.
- Remove from heat and from the double boiler.
- Gradually whisk in the melted butter until fully incorporated.
- At this stage, fold in the chopped estragon and serve immediately as an accompaniment.
Notes
You can strain the sauce if you prefer a smoother texture without the shallots, but many enjoy the rustic quality they add to the Béarnaise.
Recipe Tips
- Ensure that all ingredients are at room temperature before starting.
- The key to a smooth sauce is to whisk vigorously and continuously while incorporating the butter.
- This sauce is best served fresh, but it can be kept warm for a short period if covered.
Nutritional Information
This recipe provides approximately 250 calories per serving, primarily from fats and proteins.
FAQ
What dishes go well with Béarnaise sauce?
Béarnaise sauce pairs beautifully with steak, grilled salmon, and even vegetables.
Can I make this sauce ahead of time?
While it’s best enjoyed fresh, you can make it a few hours in advance and keep it warm until serving.
How long can I store leftovers?
Leftover Béarnaise sauce can be stored in the refrigerator for up to two days; however, it’s best when fresh.
Can I use other herbs instead of estragon?
Yes, if you prefer, you can experiment with herbs like dill or chervil, but this will alter the flavor profile.
Why is my sauce separating?
Separation typically occurs if the butter is added too quickly or if the sauce gets too hot. Maintaining low heat and slow incorporation can help prevent this.
