Easy Bearnaise Sauce Recipe (2024)

FAQs

What are the ingredients for bearnaise sauce? ›

Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine. It is simply an emulsification — egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper.

It's what happens next that sets them apart: Hollandaise gets its acidity from lemon juice (sometimes vinegar) and is usually seasoned with salt, white pepper, and cayenne pepper. Béarnaise, meanwhile, builds upon hollandaise with white wine vinegar, shallots, tarragon, and other fresh herbs.

If you use mayonnaise instead, however, you don't have to worry about the egg and butter separating and can use just a regular saucepan. As NPR explains, tumeric colors the sauce so it looks like the real thing, and the mayo substitute tastes like a real béarnaise as well—just with less effort.

Irresistibly creamy, buttery, and rich, béarnaise combines an herby, slightly acidic reduction of white wine, vinegar, shallots, fresh tarragon, and lemon juice with hollandaise to make a luscious sauce for spooning over grilled steak, chicken, fish, or vegetables.

Béarnaise sauce is commonly paired with grilled fish or steak, but it's just as delicious on roasted vegetables or eggs Benedict. Spoon this silky, herby sauce over roasted asparagus, steamed broccoli, or grilled mushrooms for a sophisticated dinner party side.

Béarnaise Sauce is considered by many to be one of the finest sauces to serve with steaks. A variation of Hollandaise sauce, one of the 5 “mother sauces” in classical French cookery, it's notoriously difficult to make by hand.

Béarnaise sauce is like a cooked mayonnaise, with Tarragon added to it. That's about as simple as I can put it. It CAN be a bit prickly to make, but it's got ENORMOUS flavor, is rich with healthy fats and is extremely low carb.

The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato. Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and pastas.

Tesco Finest Bearnaise Sauce 165G - Tesco Groceries.

– If the sauce won`t thicken, mix 1 tablespoon lemon juice and 1/2 tablespoon of the sauce in a clean bowl over heat. Beat until they come together, then add the rest of the thin sauce 1/2 tablespoon at a time. – If the sauce starts to separate, add an ice cube or a tablespoon of cold water and whisk briskly.

What makes béarnaise sauce break? ›

A broken sauce is generally caused by the separation of sauces into two components: a watery liquid and an oily film on top. This happens when there's too much fat or liquid in the mixture. This can happen when there are not enough emulsifiers (which help keep your ingredients together).

It is regarded as a "child" of hollandaise sauce. 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.

Parsley and Cinnamon

This is one of the best substitutes if you're making bearnaise sauce and realize you're out of fresh tarragon. Simmer a 1/2 teaspoon of cinnamon and a tablespoon of parsley in a 1/4 cup of water. Don't boil the mixture, but allow it to simmer for several minutes.

Béarnaise sauce is like a cooked mayonnaise, with Tarragon added to it. That's about as simple as I can put it. It CAN be a bit prickly to make, but it's got ENORMOUS flavor, is rich with healthy fats and is extremely low carb.

A broken sauce is generally caused by the separation of sauces into two components: a watery liquid and an oily film on top. This happens when there's too much fat or liquid in the mixture. This can happen when there are not enough emulsifiers (which help keep your ingredients together).

(ˌbeɪəˈneɪz ) noun. (sometimes without capital) a rich sauce made from egg yolks, lemon juice or wine vinegar, butter, shallots, herbs, and seasoning.

If you're feeling a bit fancy, there are two mayonnaise alternatives to add to your saucy arsenal: béarnaise and hollandaise. While mayo is egg yolks plus oil (usually olive oil, sometimes sunflower), béarnaise and hollandaise feature egg yolks plus clarified butter.