Although the sauce is a French invention, it caught on in the Nordic countries in the late 20th century, where it forms a major part of local steak cuisine with steaks and fries,[6] and is occasionally used there as topping on pizza, whether as part of the pizza or as a cold dressing put on afterwards.
A Béarnaise sauce is simply clarified butter, an egg yolk, a shallot, a little tarragon vinegar. It takes years of practice for the result to be perfect. – Fernand Point [7]
As with hollandaise, there are several methods for preparing béarnaise.
The most common method of preparation uses a bain-marie, whisking to a temperature of 66 °C (150 °F),[8] where a reduction of vinegar is used to acidify the yolks.
Auguste Escoffier[2] calls for a reduction of wine, vinegar, shallots, fresh chervil, fresh tarragon, and crushed peppercorns (later strained out), with fresh tarragon and chervil to finish instead of lemon juice. Others are similar.[9]
Alternatively, the flavorings may be added to a finished hollandaise (without lemon juice). Joy of Cooking[10] describes a blender preparation with the same ingredients.
Derivativesedit
Sauce Choron (also called béarnaise tomatée) uses tomato purée instead of herbs.[10][11] It is named after Alexandre Étienne Choron.
Child, Julia; Louisette Bertholle; Simone Beck (1961). Mastering the Art of French Cooking. New York: Knopf.
Corriher, Shirley (1997). "Ch. 4: sauce sense". Cookwise, the Hows and Whys of Successful Cooking (1st ed.). New York: William Morrow & Company, Inc. ISBN0688102298.
Escoffier, Auguste (1982) [Trans. fm 4th French (Flammarion) ed. 1921]. "Ch. 1: Sauces". La Guide Culinaire [The Complete Guide to the Art of Modern Cookery] (in French). English translation by H.L. Cracknell and R.J. Kaufmann (First American ed.). New York: Mayflower Books. ISBN0-8317-5478-8.
Rombauer, Irma S.; Rombauer Becker, Marion (1975). Joy of Cooking. New York: The Bobbs-Merrill Company, Inc. (MacMillan). ISBN0-02-604570-2.
External linksedit
Wikibooks Cookbook has a recipe/module on
Béarnaise sauce
Wikimedia Commons has media related to Béarnaise sauce.
Look up béarnaise sauce in Wiktionary, the free dictionary.
Béarnaise sauce from the British Good Food TV channel
December 18, 2023
béarnaise, sauce, french, nɛz, sauce, made, butter, yolk, white, wine, vinegar, herbs, regarded, child, hollandaise, sauce, difference, only, flavoring, béarnaise, uses, shallot, black, pepper, tarragon, while, hollandaise, uses, white, pepper, pinch, cayenne,. Bearnaise sauce b er ˈ n eɪ z French be aʁ nɛz is a sauce made of butter egg yolk white wine vinegar and herbs It is regarded as a child of hollandaise sauce 1 The difference is only in the flavoring bearnaise uses shallot black pepper and tarragon while hollandaise uses white pepper or a pinch of cayenne Bearnaise sauceTypeSaucePlace of originFranceMain ingredientsEgg yolk clarified butter white wine vinegarCookbook Bearnaise sauce Media Bearnaise sauceThe sauce s name derives from the province of Bearn France It is a traditional sauce for steak 2 3 Contents 1 History 2 Preparation 3 Derivatives 4 See also 5 References 6 External linksHistory editLegend has it that the sauce was accidentally dubious discuss invented by the chef Jean Louis Francois Collinet the accidental inventor of puffed potatoes pommes de terre soufflees 4 and served at the 1836 opening of Le Pavillon Henri IV a restaurant at Saint Germain en Laye The restaurant was in the former residence of Henry IV of France a gourmet himself who was from Bearn 4 5 Although the sauce is a French invention it caught on in the Nordic countries in the late 20th century where it forms a major part of local steak cuisine with steaks and fries 6 and is occasionally used there as topping on pizza whether as part of the pizza or as a cold dressing put on afterwards Preparation editSee also Hollandaise sauce Preparation A Bearnaise sauce is simply clarified butter an egg yolk a shallot a little tarragon vinegar It takes years of practice for the result to be perfect Fernand Point 7 As with hollandaise there are several methods for preparing bearnaise The most common method of preparation uses a bain marie whisking to a temperature of 66 C 150 F 8 where a reduction of vinegar is used to acidify the yolks Auguste Escoffier 2 calls for a reduction of wine vinegar shallots fresh chervil fresh tarragon and crushed peppercorns later strained out with fresh tarragon and chervil to finish instead of lemon juice Others are similar 9 Alternatively the flavorings may be added to a finished hollandaise without lemon juice Joy of Cooking 10 describes a blender preparation with the same ingredients Derivatives editSauce Choron also called bearnaise tomatee uses tomato puree instead of herbs 10 11 It is named after Alexandre Etienne Choron Sauce Foyot also called Valois is bearnaise with meat glaze glace de viande added 10 12 Sauce Paloise uses mint instead of tarragon 13 See also edit nbsp Food portalList of sauces Steak sauceReferences edit The family is sometimes referred to as mayonnaise sauces as they are like mayonnaise based on the emulsion of an oil in egg water a b Escoffier 89 Julia Child a b La sauce bearnaise 16 May 2015 What is Bearnaise sauce Cookthink Archived from the original on 2009 06 02 Retrieved 2010 03 08 Ad libitum Populaere bofrestauranter inviterer pa steak fries og bearnaise in Danish MigogKbh 21 April 2023 Retrieved 21 June 2023 Restaurateur Fernand Point 1897 1955 in Ma Gastronomie How to Make Hollandaise A French Mother Sauce Stella Culinary Cookwise pp 304 5 a b c Joy of Cooking p 359 Escoffier 90 Escoffier 91 Escoffier 141 SourcesChild Julia Louisette Bertholle Simone Beck 1961 Mastering the Art of French Cooking New York Knopf Corriher Shirley 1997 Ch 4 sauce sense Cookwise the Hows and Whys of Successful Cooking 1st ed New York William Morrow amp Company Inc ISBN 0688102298 David Elizabeth 1960 French Provincial Cooking Penguin ISBN 978 0 14 118153 0 Escoffier Auguste 1982 Trans fm 4th French Flammarion ed 1921 Ch 1 Sauces La Guide Culinaire The Complete Guide to the Art of Modern Cookery in French English translation by H L Cracknell and R J Kaufmann First American ed New York Mayflower Books ISBN 0 8317 5478 8 Rombauer Irma S Rombauer Becker Marion 1975 Joy of Cooking New York The Bobbs Merrill Company Inc MacMillan ISBN 0 02 604570 2 External links edit nbsp Wikibooks Cookbook has a recipe module on Bearnaise sauce nbsp Wikimedia Commons has media related to Bearnaise sauce nbsp Look up bearnaise sauce in Wiktionary the free dictionary Bearnaise sauce from the British Good Food TV channel Retrieved from https en wikipedia org w index php title Bearnaise sauce amp oldid 1161305151, wikipedia, wiki, book, books, library,
