The Perfect BÉARNAISE SAUCE RECIPE | How to make a Classical Béarnaise sauce | A Great steak sauce.
The Béarnaise Sauce is ONE OF THE BEST FRENCH SAUCE TO BE SERVED WITH GRILLED MEAT, GRILLED FISH, ASPARAGUS. This Great steak sauce was invented in St Germain en Laye (Near Paris) by Chef Jean Francois Collinet at 19th century. A classic French sauce, you can make them with a blender but they may became too thick. Then you have to dilute them and you may alter their taste.
Let’s be adventurous! Let’s make the proper one, The Bearnaise sauce , the classical way like all our Great Starred Chefs. It is more difficult but the result is outstanding.
Ingredients:
- 200 g of butter
- 4 egg yolks
- 40 g of shallots minced finely
- 90 ml of tarragon vinegar or white vinegar
- 1/2 teaspoon of salt
- 1 full teaspoon of cracked pepper
- 1 full tablespoon of tarragon leaves (dry or fresh)
- 150 g unsalted butter (Clarified)
- 1 full Table spoon of chopped Parsley
Method to realise a Bearnaise sauce by hand:
1- Make the clarified butter: Melt butter in a transparent jar in a Bain Marie with hot water. When the white milky solids settle in the bottom of the jar, your clarified butter is ready. It looks like oil.
2- In a pan add the tarragon vinegar, the shallots, the cracked pepper, the salt and the Chopped Tarragon leaves.
3- Reduce on slow until 80 % of the evaporation, 6-10 minutes.
4- Cool down the mixture you should obtain 2 TBSP of concentrate.
5- When your mixture has cooled down add the 4 yolks and beat energetically until you obtain a shinny texture who increase in volume.
6- Bring the pan on a small flame and beat in non stop energetically. From time to time check the temperature of the bottom of your pan with the palm of your hand. As eggs coagulate above 60 degrees, be sure your hand can handle the heat of the pan. If your hand cannot stay on the pan it means it s too hot and your bearnaise will curdle. Remove your pan from the flame and pout the pan on the bench top. And keep whisking energetically. And so on. After a while (5 minutes) the bearnaise is getting thicker but soft and creamy, you can see the bottom of the pan your emulsion is ready.
7- Now you can add slowly the clarify butter like you will do a mayonnaise.
8- When you have completed the whisking add the minced parsley and serve immediately.
9- You can keep the bearnaise in a Bain Marie at 50 C maximum for 2 hours.
Voila
Bon Appetit,
#bearnaisesaucerecipe #saucebearnaise #Bearnaise
Au Revoir et à bientôt
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00:00 Introduction
01:03 The ingredients
01:23 The Clarified Butter
01:47 The Reduction
02:38 Adding the Yolks and start beating the eggs
02:59 Start warming up the mixture beating non stop
04:28 Slowly Pouring the clarified butter
05:43 adding parsley adjust seasoning
06:00 Voila ! Bearnaise ready to serve.
