Béarnaise
Hollandaise's more sophisticated older sister. Tarragon, shallot, vinegar reduction, then egg and butter.
Invented at Le Pavillon Henri IV in 1836 in a suburb of Paris, named after the Béarn region where Henri IV was born. The sauce that turns a good steak into a great one. Julia Child called it 'the queen of French sauces.'
Method
- 01
Reduce 100ml white wine vinegar + 100ml dry white wine + 2 tbsp minced shallots + 6 crushed peppercorns + stems from a bunch of tarragon to 2 tablespoons. Strain and cool slightly.
- 02
In a heatproof bowl over a bain-marie, whisk 3 egg yolks with the cooled reduction until pale, thick, ribbon-stage. About 5 minutes.
- 03
Off the heat, whisk 200g warm clarified butter in a slow steady stream until glossy and thick.
- 04
Fold in 2 tbsp finely chopped tarragon leaves and a pinch of chervil if you have it. Season with salt.
- “The vinegar reduction is EVERYTHING. Don't shortcut it — 20 minutes of gentle bubbling makes the sauce.”
- “Use French tarragon, never Russian. Russian tarragon tastes of nothing.”