Creamy sauce a la béarnaise with cilantro

3 servings

40 minutes

Creamy cilantro a la béarnaise sauce is an exquisite French sauce based on the classic béarnaise but with the addition of fresh cilantro and green basil. Its delicate, velvety texture harmonizes with the subtle acidity of white wine vinegar and the aroma of shallots. Historically, béarnaise originated in France as a variation of Dutch sauce but has evolved into an independent culinary masterpiece over time. This sauce pairs perfectly with tender cuts of meat, fish, or vegetables, adding richness and elegance to them. The lightness of cilantro brings freshness while the butter deepens and enriches the flavor. The steam bath gives the sauce an airy quality reminiscent of shaving foam, and proper preparation helps maintain its creamy structure. It is a magnificent addition to any dish that requires a touch of French sophistication.

Energy value per serving

• Calories: 687.7
• Proteins: 3.2g
• Fats: 73.5g
• Carbohydrates: 3.4g

Ingredients

• Butter: 250 g
• Shallots: 1 head
• White wine vinegar: 2 tbsp
• Egg yolk: 3 pc
• Coriander: 5 g
• Green basil: 5 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Put butter in a saucepan and place it on the heat. When it melts, remove the foam and carefully pour the clear top layer into another container. The bottom, creamy layer is no longer needed.

   Required ingredients:

   • Butter: 250 g

2. Finely chop the shallots, set half aside temporarily, place the other half in a saucepan, pour in vinegar, and put on the heat. Evaporate while stirring until no moisture remains.

   Required ingredients:

   • Shallots: 1 head
   • White wine vinegar: 2 tablespoons

3. Whisk three egg yolks and two tablespoons of water into an emulsion. Mix in half of the cooked onion. Over a double boiler — you can simply hold the bowl over a pot of boiling water — whisk the sauce for about five minutes until it resembles shaving foam in consistency. It's important not to overheat — to avoid making an omelet, so you can occasionally remove the bowl from the steam.

   Required ingredients:

   • Egg yolk: 3 pieces

4. Gradually add butter to the sauce, whisking thoroughly after each new portion.

   Required ingredients:

   • Butter: 250 g

5. Finely chop the cilantro and green basil. Add them to the sauce along with the remaining fresh shallot. Mix, season with salt and pepper to taste.

   Required ingredients:

   • Shallots: 1 head
   • Coriander: 5 g
   • Green basil: 5 g
   • Salt:  to taste
   • Ground black pepper:  to taste