BéARNAISE SAUCE
A classic sauce for steaks and fish, a good béarnaise should have a pronounced piquancy from the tarragon, vinegar and shallots, along with plenty of creamy richness from butter and egg yolks. The key here to forming a stable emulsion is temperature. Make sure to follow the directions for when to add the cold butter versus the melted butter. You want the mixture to stay warm without overheating, which could make it curdle. It's not difficult, but it does require your undivided attention. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories sauces and gravies
Time 20m
Yield 1 1/2 cups (4 to 6 servings)
Number Of Ingredients 10
Steps:
- In a heavy-bottomed, nonreactive 9- or 10-inch skillet over medium heat, bring the vinegar, wine, shallots, tarragon, pepper and salt to a simmer, and cook until the liquid has reduced to 2 tablespoons, about 5 minutes. Let cool.
- In a small bowl, beat egg yolks until they become thick and sticky, about 1 minute. Strain the vinegar mixture into the egg yolks and beat until combined. Add 1 tablespoon of cold butter, but do not beat it in.
- Scrape egg mixture back into skillet, and place it over very low heat. Stir egg yolks with a wire whisk until they slowly thicken, about 1 to 2 minutes. Beat in remaining tablespoon of cold butter, then beat in melted butter in a slow, steady stream until sauce thickens; consistency should be like mayonnaise. Taste and correct seasoning, and beat in parsley. Serve the sauce warm, not hot. It will keep for up to 5 days in the fridge.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 8 grams, Carbohydrate 1 gram, Fat 24 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 14 grams, Sodium 56 milligrams, Sugar 0 grams, TransFat 1 gram
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Jada Byrd
[email protected]I love that this recipe uses Greek yogurt instead of butter. It makes the sauce lighter and healthier, but still just as delicious. I also appreciate that the recipe doesn't require any special equipment.
Clarence Hensley
[email protected]I'm new to cooking, and this recipe was easy to follow. The sauce turned out great, and it was a big hit with my family. I'll definitely be making it again.
aaron best
[email protected]As a professional chef, I can say that this béarnaise sauce recipe is top-notch. It's easy to make, and the flavor is incredible. I highly recommend it to anyone who loves a good sauce.
Sskaak Jshsjsj
[email protected]This sauce is so good, I could drink it! It's rich, creamy, and has the perfect balance of flavors. I've used it on everything from steak to fish to vegetables, and it's always a hit.
leslea burwell
[email protected]I've always been a fan of béarnaise sauce, but I've never made it myself before. This recipe made it so easy, and the sauce turned out perfectly. It was the perfect finishing touch to my steak dinner.
TmT
[email protected]This recipe is a keeper! The sauce is creamy, tangy, and has the perfect amount of tarragon flavor. I served it with grilled salmon, and it was a huge hit with my guests.
Shoaib Mughal
[email protected]I've tried many béarnaise sauce recipes over the years, but this one is by far the best. It's so easy to make, and the flavor is out of this world. I highly recommend it!
Mero Fashion Tik Tok
[email protected]I grilled some steaks last night and served them with this sauce. It was a match made in heaven! The sauce was rich and flavorful, and it really complemented the grilled steak. I'll definitely be making this sauce again.
Tankie Wankie
[email protected]This sauce is a lifesaver for busy weeknights. It comes together in just a few minutes, and it makes any meal feel special. I love serving it with chicken or fish, and my kids love it on their vegetables.
Martin Lewis
[email protected]I'm not usually a fan of béarnaise sauce, but this recipe changed my mind. It's so flavorful and versatile. I've used it on everything from steak to chicken to fish, and it's always a hit.
Kailash Thapa
[email protected]I love that this recipe uses Greek yogurt instead of butter. It makes the sauce lighter and healthier, but still just as delicious. I've also used this sauce on grilled vegetables and fish, and it's always a hit.
Lili Cuza
[email protected]I'm a beginner cook, and I was a bit intimidated by this recipe at first. But I followed the instructions carefully and it turned out perfectly! The sauce was smooth and velvety, and it really elevated the flavor of my steak.
Rachid GHOST-R
[email protected]This sauce is absolutely divine! It's rich, creamy, and has the perfect balance of tanginess and acidity. I served it with grilled asparagus and salmon, and it was a huge hit with my family.