Bearnaise Sauce

Bearnaise Sauce
Bearnaise Sauce

Bearnaise Sauce

Bearnaise sauce (French: sauce béarnaise) is a sauce in French cuisine, dense, creamy, soft and highly aromatic, invented by the French chef Collinet and served first in 1837.   It is a variation of hollandaise sauce, on the basis of an emulsion of butter and egg yolk, complete with assorted spices.
He served alongside meat, fish, vegetables and backed potatoes.

Bearnaise Sauce

A delicious sauce and French cuisine

Bearnaise Sauce
Timp preparare
Timp gatire
Timp total
Categoria: Appetizer/Dips
Bucataria: Fraceza
Portii: 4
  • 1 small red onion, finely chopped
  • 4 teaspoons dry white wine
  • 2-3 large egg yolks
  • 2 teaspoons chopped fresh tarragon
  • 1 sheet Laurel
  • 150 g salted butter
  • 2 tbsp lemon juice
  • 1 tablespoon water
  • salt and pepper to taste
Cum preparam:
  1. Mix the vinegar, wine, onion, pepper and half a teaspoon of tarragon in a small saucepan and put on fire (intermediate), 5 to 10 minutes (until the mixture reduces their amount at the half).
  2. Yolks with 1 tablespoon water, stirring constantly, about 2 minutes, until the mixture thickens and may lose color intensity.
  3. From the fire environment reduce to low and mix easily, without neglect your bottom and edges of the Pan, place the egg tends to inchege too much.
  4. As they do, the eggs tend to become foamy, increase in volume and in the end to thicken.
  5. When the bottom of the pan to see traces of tel and the eggs are creamy and dense, homogeneous, take the saucepan off the heat.
  6. Add butter, spoon after spoon and mix continuously until it is completely absorbed in the sauce.
  7. We continue to add the butter until the sauce has the desired consistency.
  8. Season with salt, the remaining tarragon and taste with the pepper.
  9. We can put a few drops of lemon juice.

Good appetite!

© 2016, Florentina Mirela.

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