Sauce Béarnaise
A classic French sauce, Béarnaise is a flavorful variation of Hollandaise, perfect for steaks, chops, and seafood. This recipe provides a complete guide to making both Hollandaise and Béarnaise from scratch.
Ingredients
- 3 Egg yolks (Use large eggs)
- 2 tablespoons Water
- 1 tablespoon Lemon juice (Freshly squeezed)
- 0.25 teaspoon Salt (Or to taste)
- 0.125 teaspoon White pepper (Or to taste)
- 0.5 cup Unsalted butter (1 stick, melted and kept warm)
- 1 teaspoon Fresh parsley (Finely chopped)
- 1 teaspoon Fresh tarragon (Finely chopped)
Instructions
- 1In a heatproof bowl (stainless steel or glass) set over a saucepan of simmering water (double boiler), whisk together the egg yolks, water, lemon juice, salt, and white pepper until pale and slightly thickened. Be careful not to let the bowl touch the water. The mixture should be creamy and light.
- 2Slowly drizzle the melted butter into the egg yolk mixture, whisking constantly and vigorously. Continue whisking until the sauce is thick, smooth, and emulsified. If the sauce becomes too thick, add a teaspoon of warm water to thin it out.
- 3Remove the bowl from the heat and gently fold in the finely chopped parsley and tarragon. Taste and adjust seasoning with additional salt, white pepper, or lemon juice as needed.
- 4Serve the Sauce Béarnaise immediately over mutton chops, steaks, broiled squabs, smelts, or boiled salmon. If not serving immediately, keep the sauce warm in a thermos or in a warm place, but avoid overheating.