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. Think of it as a loose mayonnaise, requiring only plenty of whisking and a careful hand with the heat to master. You don’t need the clarified butter many recipes call for — a good unsalted butter, melted, works just fine. Apply the sauce to steaks or burgers, asparagus or salmon. The sauce’s richness improves virtually everything it touches. Béarnaise and steak are a match made in heaven, but this sauce has a few other divine uses. Try it spooned over poached eggs or spread over roast fish.
What goes in Béarnaise Sauce
To make Béarnaise Sauce, you need: white wine vinegar, white wine, butter, egg yolks, tarragon, chervil and eschalots/shallots (the small sweet onions sometimes called French eschalots.)
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