Béarnaise

Name: Béarnaise
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: French
Ingredients: Egg yolks — 3; Unsalted butter, melted and warm — 170 g (3/4 cup); White wine vinegar — 45 ml (3 tbsp); Dry white wine — 45 ml (3 tbsp); Shallot, minced — 1 small; Fresh tarragon, chopped, divided — 15 g (2 tbsp); Black peppercorns, crushed — 2 g (1/2 tsp); Salt — 2 g (1/3 tsp)

The Quirky Foodster Team

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10 min

Prep

15 min

Cook

Ingredients

Egg yolks — 3
Unsalted butter, melted and warm — 170 g (3/4 cup)
White wine vinegar — 45 ml (3 tbsp)
Dry white wine — 45 ml (3 tbsp)
Shallot, minced — 1 small
Fresh tarragon, chopped, divided — 15 g (2 tbsp)
Black peppercorns, crushed — 2 g (1/2 tsp)
Salt — 2 g (1/3 tsp)

Method

Combine vinegar, wine, shallot, half the tarragon and peppercorns in a small saucepan; simmer until reduced to
about 2 tablespoons.
Strain the reduction, discarding solids, and let cool slightly.
Set a heatproof bowl over barely simmering water; whisk egg yolks with the strained reduction until pale and
thickened.
Whisking constantly, drizzle in warm melted butter slowly to form a thick emulsion.
Season with salt, stir in remaining fresh tarragon, and serve immediately.

Cultural Background: A derivative of hollandaise flavoured with a tarragon-shallot-vinegar reduction, béarnaise emerged in early 19th-century Paris and takes its name from the Béarn region of southwestern France, though it was likely created by a Parisian chef rather than in Béarn itself. It is the classic accompaniment to grilled steak.

Tips: • Cooling the reduction slightly before adding yolks prevents scrambling them. • Fresh tarragon added at the end keeps its bright, aniseed aroma.

Variations: • Add tomato paste for sauce Choron. • Add meat glaze (glace de viande) for sauce Foyot.

Storage: Best made fresh; does not hold or reheat well.

Reheating: Not recommended; serve immediately after making. Nutrition (per serving) Approx. 100 kcal, 1 g protein, 10 g fat, 1 g carbohydrate per 30 ml serving.

FAQs: What can I use instead of tarragon? Chervil is the closest classical substitute, though the flavour profile changes noticeably. Can I make it ahead for a dinner party? It's best made just before serving, but can hold briefly in a warm (not hot) spot for up to 30 minutes.