Béarnaise sauce
Sauce made of clarified butter and egg yolk From Wikipedia, the free encyclopedia
Béarnaise sauce (/bɛrˈneɪz/;[1] French: [be.aʁ.nɛz] ⓘ) is a sauce made of clarified butter, egg yolk, white wine vinegar, and herbs. It is regarded as a "child" of hollandaise sauce.[2] The difference is in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne.
 | |
| Type | Sauce |
|---|---|
| Place of origin | France |
| Main ingredients | Egg yolk, clarified butter, white wine vinegar, herbs |
The sauce's name derives from the province of Béarn, France. It is a traditional sauce for steak.[3][4]
History
According to a common explanation, the sauce was accidentally invented by the chef Jean-Louis-François Collinet, the accidental inventor of puffed potatoes (pommes de terre soufflées),[5] 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 Béarn.[5][6]
Although the sauce is a French invention, it became popular in the Nordic countries in the late 20th century, where it forms a major part of local steak cuisine with steaks and fries,[7] and is occasionally used there as topping on pizza, whether as part of the pizza or as a cold dressing put on afterwards.
Preparation
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 and other sources[3] call for a reduction of wine, vinegar, shallots, fresh chervil, fresh tarragon, and crushed peppercorns (later strained out).[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
- Sauce Choron (also called béarnaise tomatée) uses tomato purée instead of herbs.[10][11] It is named after Alexandre Étienne Choron.
- Sauce Foyot (also called Valois) is béarnaise with meat glaze (glace de viande) added.[10][12]
- Sauce Paloise uses mint instead of tarragon.[13]
See also
References
External links
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