Bearnaise based horseradish sauce

4 servings

20 minutes

Horseradish sauce based on béarnaise is an exquisite French sauce that combines the richness of classic béarnaise with the spicy sharpness of horseradish. Its history traces back to the traditions of French haute cuisine, where tarragon and shallots provide a delicate aromatic depth, while white wine vinegar adds a light tanginess. The creamy texture achieved by gradually whisking egg yolks with melted butter makes this sauce an ideal complement to roasted meats, especially steaks and roast beef. Horseradish gives it a unique touch, adding spiciness and freshness. Served warm, it pairs wonderfully with dishes that require a sauce with a rich yet refreshing flavor.

Energy value per serving

• Calories: 553.6
• Proteins: 3.9g
• Fats: 57g
• Carbohydrates: 6g

Ingredients

• White wine vinegar: 2 tbsp
• Water: 2 tbsp
• White peppercorns: 1 tsp
• Egg yolk: 4 pc
• Butter: 250 g
• Lemon: 0.5 pc
• Cayenne pepper: pinch
• Tarragon: 3 tbsp
• Shallots: 2 pc
• Chervil: to taste
• Cream: 1 tbsp
• Horseradish: 10 g

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: 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.

   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 to be 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.

   Required ingredients:

   • Butter: 250 g

5. Add lemon juice, season with salt and pepper. Mix 1 tablespoon of cream with horseradish. Stir in 1 tablespoon of chopped tarragon and 1 tablespoon of chervil into the sauce before serving. Serve immediately. To maintain the sauce temperature, use a water bath or transfer the sauce to a thermos.

   Required ingredients:

   • Lemon: 0.5 piece
   • Cayenne pepper:  pinch
   • Cream: 1 tablespoon
   • Tarragon: 3 tablespoons
   • Chervil:  to taste