What is Bearnaise Sauce?

by Lee Wyatt
(last updated February 12, 2014)

For some reason, one of the most confusing aspects of French cuisine is all the different sauces that are used. If it's not a Hollandaise sauce, then it is a Bearnaise sauce, or even some other kind of sauce. But what is Bearanaise sauce? Simply put, Bearnaise sauce is a type of cooked sauce that is made from some simple ingredients. Typically those ingredients will include butter, vinegar, wine, egg yolks, a little tarragon, and some shallots.

Bearnaise sauce does allow a lot of flexibility in the ingredients used, though you do need to be careful as you prepare it. Often the biggest mistake that anyone can make when making Bearnaise sauce is that they do not pay enough attention while cooking it, and allow the sauce to overheat. Here is a rather simple recipe that is not only easy to follow, but provides a great tasting sauce that you will love.

Ingredients:

  • 1/4 cup white wine vinegar
  • 1/4 cup dry white wine
  • 1 tablespoon minced shallot
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 3 egg yolks
  • 1/2 cup hot melted butter

Recipe:

  1. Combine and boil ingredients. Combine the vinegar, wine, shallots, tarragon, salt, and pepper in small saucepan. Boil the ingredients over a medium-high heat until the liquid has reduced to about two tablespoons. Strain the resulting vinegar reduction into a large mixing bowl and set aside.
  2. Boil some water. Using a large saucepan set on high heat, bring several inches of water to a boil. Reduce the heat to medium-low to maintain a slow simmer. Whisk the egg yolks into the vinegar reduction, and then place the bowl over the simmering water. Continue to whisk the mixture until the yolks have thickened and turned a pale lemon yellow color. This mixture will form ribbons when the whisk is removed from the bowl. Once the yolks have reached this point, remove the bowl from the simmering water.
  3. Add butter. Slowly pour the hot melted butter into the egg yolk mixture. As you do this, make sure that you continue to whisk. Do not stop whisking the mixture until all of the butter has fully incorporated, or you will find your sauce separating. Once you have finished, the sauce will have a thick, creamy texture. Serve the sauce immediately.

Author Bio

Lee Wyatt

Contributor of numerous Tips.Net articles, Lee Wyatt is quickly becoming a regular "Jack of all trades." He is currently an independent contractor specializing in writing and editing. Contact him today for all of your writing and editing needs! Click here to contact. ...

MORE FROM LEE

Removing Food Stains from Hardwood Flooring

Hardwood flooring, while a beautiful addition to the home can be a serious pain in the butt. That being said, they are easy ...

Discover More

How to Use a Drain-and-Trap Auger

A snake can be an extremely useful tool, at least if you use it correctly. If they are used incorrectly, a drain-and-trap ...

Discover More

Finding a Good Mechanic

For any vehicle owner being able to have a good mechanic on speed dial is a virtual necessity. However, the trick lies in ...

Discover More
MORE COOKING TIPS

Apple Mash

Apple mash is a wonderful dish that has long been a favorite in Emerald Isle. Learn a little more about this great dish by ...

Discover More

Irish Cooking

Every part of the world has its own cooking style, and Ireland is no different. This lovely country has a great culinary ...

Discover More

What is Chapattis?

Have you ever gone out to eat at a wonderful Indian restaurant and wondered what that tortilla-looking piece of bread was? ...

Discover More
Subscribe

FREE SERVICE: Receive an e-mail several times each week with a featured cooking tip. Enter your address and click "Subscribe."

Comments for this tip:

There are currently no comments for this tip. (Be the first to leave your comment—just use the simple form above!)

Videos

Subscribe to the Tips.Net channel:

Visit the Tips.Net channel on YouTube

Subscribe

FREE SERVICE: Receive an e-mail several times each week with a featured cooking tip. Enter your address and click "Subscribe."

(Your e-mail address is not shared with anyone, ever.)

Links and Sharing
Share