Type | Sauce |
---|---|
Place of origin | France |
Main ingredients | Egg yolk, clarified butter, white wine vinegar |
Béarnaise sauce ( /bərˈneɪz/; French: [be.aʁ.nɛz]) is a sauce made of butter, egg yolk, white-wine vinegar, and herbs. It is regarded as a "child" of hollandaise sauce. [1] The difference is only in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne.
The sauce's name derives from the province of Béarn, France. It is a traditional sauce for steak. [2] [3]
Legend has it that the sauce was accidentally[ dubious – discuss] invented by the chef Jean-Louis-François Collinet, the accidental inventor of puffed potatoes (pommes de terre soufflées), [4] and served at the 1836 opening of Le Pavillon Henri IV, a restaurant at Saint-Germain-en-Laye. The restaurant was in the former residence of Henry IV of France, a gourmet himself, who was from Béarn. [4] [5]
Although the sauce is a French invention, it caught on in the Nordic countries in the late 20th century, where it forms a major part of local steak cuisine with steaks and fries, [6] and is occasionally used there as topping on pizza, whether as part of the pizza or as a cold dressing put on afterwards.
A Béarnaise sauce is simply clarified butter, an egg yolk, a shallot, a little tarragon vinegar. It takes years of practice for the result to be perfect. – Fernand Point [7]
As with hollandaise, there are several methods for preparing béarnaise.
The most common method of preparation uses a bain-marie, whisking to a temperature of 66 °C (150 °F), [8] where a reduction of vinegar is used to acidify the yolks.
Auguste Escoffier [2] calls for a reduction of wine, vinegar, shallots, fresh chervil, fresh tarragon, and crushed peppercorns (later strained out), with fresh tarragon and chervil to finish instead of lemon juice. Others are similar. [9]
Alternatively, the flavorings may be added to a finished hollandaise (without lemon juice). Joy of Cooking [10] describes a blender preparation with the same ingredients.
Type | Sauce |
---|---|
Place of origin | France |
Main ingredients | Egg yolk, clarified butter, white wine vinegar |
Béarnaise sauce ( /bərˈneɪz/; French: [be.aʁ.nɛz]) is a sauce made of butter, egg yolk, white-wine vinegar, and herbs. It is regarded as a "child" of hollandaise sauce. [1] The difference is only in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne.
The sauce's name derives from the province of Béarn, France. It is a traditional sauce for steak. [2] [3]
Legend has it that the sauce was accidentally[ dubious – discuss] invented by the chef Jean-Louis-François Collinet, the accidental inventor of puffed potatoes (pommes de terre soufflées), [4] and served at the 1836 opening of Le Pavillon Henri IV, a restaurant at Saint-Germain-en-Laye. The restaurant was in the former residence of Henry IV of France, a gourmet himself, who was from Béarn. [4] [5]
Although the sauce is a French invention, it caught on in the Nordic countries in the late 20th century, where it forms a major part of local steak cuisine with steaks and fries, [6] and is occasionally used there as topping on pizza, whether as part of the pizza or as a cold dressing put on afterwards.
A Béarnaise sauce is simply clarified butter, an egg yolk, a shallot, a little tarragon vinegar. It takes years of practice for the result to be perfect. – Fernand Point [7]
As with hollandaise, there are several methods for preparing béarnaise.
The most common method of preparation uses a bain-marie, whisking to a temperature of 66 °C (150 °F), [8] where a reduction of vinegar is used to acidify the yolks.
Auguste Escoffier [2] calls for a reduction of wine, vinegar, shallots, fresh chervil, fresh tarragon, and crushed peppercorns (later strained out), with fresh tarragon and chervil to finish instead of lemon juice. Others are similar. [9]
Alternatively, the flavorings may be added to a finished hollandaise (without lemon juice). Joy of Cooking [10] describes a blender preparation with the same ingredients.