French Béarnaise Sauce
Béarnaise sauce is a classic French sauce, a flavorful variation of the renowned Hollandaise sauce. It gained popularity in the 19th century and is named after the French region of Béarn. The silky texture of butter and egg yolks harmonizes beautifully with the acidity of white wine vinegar and the aroma of fresh tarragon. This sauce is particularly beloved with steak, grilled meats, and vegetables, as its rich flavor perfectly complements these dishes. If you appreciate classic French cuisine, you absolutely must try this recipe!
Ingredients for this recipe
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Preparation Steps
1
Finely chop the shallot, tarragon, and chives for easy incorporation into the sauce.
2
In a small saucepan, combine the white wine vinegar, water, chopped shallots, and a pinch of salt. Bring to a simmer and cook until the liquid has reduced by about half.
3
Strain the vinegar and shallot reduction and let it cool slightly.
4
In a heatproof bowl, whisk the egg yolks. Place the bowl over a simmering pot of water (double boiler) and gradually whisk in the vinegar reduction.
5
Melt the butter. While continuously whisking the egg yolk mixture, slowly drizzle in the melted butter to create a smooth and emulsified sauce.
6
Stir in the chopped tarragon and chives. Season with salt and pepper to taste.
7
Serve immediately with steak, grilled meats, or vegetables for a classic French culinary experience.
