Chef De Cuisine has a recipe for Bearnaise Sauce.
There is nothing quite like classic béarnaise sauce to elevate your meals.I guarantee that a piece of fish, poultry, or meat will taste better with béarnaise sauce.
It is important to know why béarnaise sauce is so delicious.The spunkier daughter of hollandaise is the Béarnaise sauce.
The béarnaise sauce is made up of egg yolks and butter.béarnaise gets its flavor from fresh tarragon.
chervil is a special herb used in the sauce in France.Chervil is a type of parsley.
Fresh tarragon is the star ingredient in a béarnaise sauce.The sauce wouldn't be béarnaise without it.
The first thing the tarragon is cooked with is wine.The mixture is reduced to a small amount of liquid after being cooked in a saucepan.The reduction is added to the sauce.
béarnaise sauce is a difficult sauce to master because it is made up of simple ingredients.Eggs will scramble if you cook them too high.If the eggs are not warm enough, you will be whisking them all day.
It is also a test of patience.If you pour the butter into the egg mixture too quickly, your sauce will be too watery.
Accidents like these can be fixed.I have found an easier way to make béarnaise sauce.
If you watch a chef make béarnaise sauce, you will see them moving their saucepan on and off the heat.The temperature of the egg yolks is monitored to make sure they don't scramble.
I have found that by placing a bowl over a saucepan filled with a little bit of simmering water, you can successfully thicken your eggs without worrying about them scrambling.
When you make a perfect béarnaise sauce, you want to use it on everything.I like to serve the béarnaise sauce with a classic steak, roast beef, lamb, and slow-cooked meat, like the pictured short ribs here.
You can use béarnaise sauce on your burgers.Talk about fancy!
There is a creamy French sauce.A great accompaniment to meat, poultry, and fish.It makes about 1 heaping cup.
If your sauce is too thick, you can use warm water to loosen it.If your sauce is too thin, take a clean bowl and set it over a small saucepan.The bowl has a drop of cold water in it.Slowly add your sauce, drop by drop (like you did with the melted butter), into the egg mixture and continue stirring until it becomes your consistency.You can fix the sauce if you move the bowl over to the ice bath to stop the cooking.You can remove the clumps by vigorously whisking them out.It's best to start over if it isn't working.
If your sauce is too thick, you can use warm water to loosen it.
If your sauce is too thin, take a clean bowl and set it over a small saucepan.The bowl has a drop of cold water in it.Slowly add your sauce, drop by drop (like you did with the melted butter), into the egg mixture and continue stirring until it becomes your consistency.
You can fix the sauce if you move the bowl over to the ice bath to stop the cooking.You can remove the clumps by vigorously whisking them out.It's best to start over if it isn't working.
The recipe turned out great.Something a chef taught me 30 years ago, which may be considered heresy, is to add water to the yolks.It almost guarantees that no eggs are bruised.
A beautiful filet was served with an instant, flavorless béarnaise.I will bring the sauce next time.Thank you for the recipe!
Hi, Karina!It ruins the emulsification process if you freeze a sauce like this.If you want to add more flavor to your meat, I recommend making an herb butter, where you mix softened butter with chopped fresh tarragon, a little salt and pepper, and chopped garlic and/or shallot.You can roll the butter into a log, chill until firm again, cut into individual slices, and freeze the slices for later.