Bearnaise Sauce by Chef Paul Gayler
4 servings
20 minutes
The Béarnaise sauce is a true treasure of French cuisine, featuring a velvety texture and a vibrant tarragon aroma. Its history dates back to the 19th century when chefs sought to create an elegant complement to meat dishes. This sauce exquisitely combines white wine vinegar, egg yolks, and clarified butter, embodying the sophistication of classic French gastronomy. It adds a rich flavor with subtle tangy-spicy notes to meat dishes, especially steaks. The light spiciness of cayenne pepper and the freshness of lemon juice make it indispensable for adding depth and harmony to taste. Served warm, it pairs perfectly with juicy cuts of beef, turning any dish into a true masterpiece.
1
Place vinegar, water, and pepper in a small heavy-bottomed saucepan and bring to a boil. Reduce heat and simmer at a bubbling boil for 1 minute or until reduced by a third (about 2.5 tablespoons). Add 2 tablespoons of coarsely chopped tarragon and 2 chopped shallots to the reduced vinegar.
- White wine vinegar: 2 tablespoons
- Water: 2 tablespoons
- White peppercorns: 1 teaspoon
- Tarragon: 3 tablespoons
- Shallots: 2 pieces
2
Remove from heat and let cool, then strain the liquid into a heatproof bowl. Add the egg yolks to the liquid and whisk.
- Egg yolk: 4 pieces
3
Place a bowl over a pot of boiling water: the bottom of the bowl should not touch the water. Whisk the mixture for 5-6 minutes or until thickened, so it is sticky, creamy, and uniform in texture.
4
Place the bowl on a damp kitchen towel. Slowly add the melted butter in a very thin stream and whisk the sauce until thick and glossy.
- Butter: 250 g
5
Add lemon juice, season with salt and pepper. Stir in 1 tablespoon of chopped tarragon and 1 tablespoon of chervil into the finished sauce before serving. Serve immediately. To maintain the temperature of the hollandaise, use a water bath or transfer the sauce to a thermos.
- Lemon: 0.5 piece
- Cayenne pepper: pinch
- Tarragon: 3 tablespoons
- Chervil: to taste