Balsamic sauce based on béarnésa

4 servings

20 minutes

Balsamic sauce based on béarnaise is an exquisite blend of two great culinary traditions, French and Italian. This sauce combines the rich, caramelized flavor of balsamic vinegar with the delicate buttery texture of béarnaise sauce. The light acidity of white wine vinegar and the aroma of tarragon add sophistication, while cayenne pepper adds a subtle spiciness. Historically, béarnaise sauce was created as a variation of hollandaise, and balsamic vinegar is a gem of Italian gastronomy known since the Roman Empire era. Such a sauce pairs perfectly with steaks, roasted vegetables, or even fish, enriching any dish and making it more expressive. To maintain its warmth and texture, it is recommended to use a water bath or thermos as it should remain velvety until the last drop.

Energy value per serving

• Calories: 639.3
• Proteins: 3.3g
• Fats: 66.6g
• Carbohydrates: 6g

Ingredients

• White wine vinegar: 1 tbsp
• Balsamic vinegar: 2 tbsp
• Water: 2 tbsp
• White peppercorns: 1 tsp
• Egg yolk: 4 pc
• Melted butter: 250 g
• Ground cayenne pepper: pinch
• Tarragon: 3 tbsp
• Shallots: 2 pc
• Chervil: to taste

Cooking steps

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.

   Required ingredients:

   • White wine vinegar: 1 tablespoon
   • 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.

   Required ingredients:

   • 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 melted butter in a very thin stream and whisk the sauce until thick and glossy.

   Required ingredients:

   • Melted butter: 250 g

5. Add 1 tablespoon of balsamic vinegar, 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 sauce temperature, use a water bath or transfer the sauce to a thermos.

   Required ingredients:

   • Balsamic vinegar: 2 tablespoons
   • Ground cayenne pepper:  pinch
   • Tarragon: 3 tablespoons
   • Chervil:  to taste