Béarnaise sauce
Votes: 1
Time: 1 hour.
Complexity: average
Servings: 4
Complexity: average
Servings: 4
Making the perfect Béarnaise sauce requires practice and strict adherence to the recipe's instructions. Then you'll get not just a simple egg-and-butter mixture flavored with tarragon, but an airy, velvety French sauce, just like in the most refined restaurants. Béarnaise sauce is prepared in a double boiler, constantly whisking egg yolks with melted butter and a fragrant wine mixture with tarragon. Serve Béarnaise sauce with grilled steak, fish, or grilled vegetables.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g butter
- 1/4 cup tarragon vinegar
- 1/4 cup dry white wine
- 1 teaspoon split black peppercorns
- 1 small shallot, finely chopped
- 3 large egg yolks
- 2 tablespoons chopped fresh tarragon leaves
- A pinch of cayenne pepper
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Cooking the dish according to the recipe:
- In a small saucepan, gently melt the butter over low heat and bring it to a simmer. While the butter is gently simmering, skim off any foam that forms on the surface. Cook the butter over low heat for about 15 minutes, then cool and drain off the clear fat, leaving the milk solids at the bottom of the pan. You've got clarified butter!
- In a small saucepan, combine the vinegar, white wine, pepper, and shallot. Cook over medium heat until almost all the liquid has evaporated. Remove from heat, add 1 large ice cube, and let it melt. Strain the mixture through a fine-mesh sieve into a medium metal bowl. Add 3 egg yolks and whisk vigorously.
- Place a metal bowl over a saucepan of simmering water. Beat the eggs until fluffy, about 5 minutes. Then, whisking constantly, gradually pour in the melted butter, a few drops at a time at first. If the eggs are cooking too quickly, remove the pan from the heat. The goal is to achieve a very soft, fluffy mixture, not a scrambled egg. Once all the butter has been incorporated, stir in the fresh tarragon and a pinch of cayenne pepper. Season with coarse salt to taste.
- The sauce should be rich, foamy, and delightfully yellow. Pour it over a big, fatty steak, and you'll be the star of the kitchen!
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