Béarnaise sauce, a classic French sauce, has a distinct and delicious taste that many people enjoy. The sauce, made primarily from clarified butter, egg yolks, and the star ingredient – tarragon, has a unique flavor profile that can both elevate and complement various dishes. Its rich, creamy texture and delicate balance of flavors have made it a popular choice for enhancing the taste of meats and fish, most notably steak.
The flavor of bearnaise sauce can be described as buttery and slightly tangy, with a hint of acidity from the white wine or vinegar typically used in its preparation. The subtle licorice undertones from the tarragon add a layer of depth, while shallots and chervil impart a mild sweetness and freshness. These complex and harmonious flavors make bearnaise sauce a versatile and delectable addition to many dishes, ensuring its continued popularity in the culinary world.
Bearnaise Sauce Basics
Origin and History
Bearnaise sauce is a classic French sauce that dates back to the 19th century. It is named after the Béarn region in southwest France. The sauce was first created by the chef Collinet for a banquet in honor of French writer, Alexandre Dumas.
Ingredients and Preparation
The key ingredients in Bearnaise sauce are:
Butter: It provides the rich, creamy base for the sauce.
Tarragon: A distinct herbal flavor that gives Bearnaise its unique taste.
Vinegar: Typically white wine vinegar, adds acidity to balance the richness.
Egg yolk: Acts as an emulsifier, combining the ingredients into a velvety texture.
To prepare Bearnaise sauce, start by making a reduction of tarragon, vinegar, and sometimes shallots. Then, whisk egg yolks and a little water in a separate bowl before slowly adding clarified butter, continuously whisking to emulsify the sauce. Finally, mix in the tarragon reduction to achieve the desired flavor.
Relation to Hollandaise Sauce
Bearnaise sauce is often compared to Hollandaise sauce, as both are emulsified butter sauces from French cuisine. Hollandaise is considered one of the five “mother sauces” and is the base for Bearnaise. The primary difference between the two lies in the flavorings: Hollandaise is flavored with lemon juice, while Bearnaise contains tarragon and vinegar.
Taste and Texture
Flavor Profile
Bearnaise sauce has a rich and creamy taste that is both savory and slightly tangy. It is a close relative to hollandaise sauce with the main difference being the addition of tarragon. Tarragon leaves give the sauce a distinct herbaceous and fragrant flavor. This combination of flavors makes bearnaise sauce a versatile and popular accompaniment for various dishes, from steak to vegetables.
Consistency
The consistency of bearnaise sauce is smooth and thick, similar to hollandaise sauce. It is created by carefully emulsifying melted butter with egg yolks and vinegar, which helps give the sauce its signature velvety texture. As long as the temperature is maintained properly during cooking, the sauce will have a consistent and smooth texture without any lumps or curdling.
Mouthfeel
Bearnaise sauce has a rich and luxurious mouthfeel that feels indulgent on the palate. The creamy and smooth texture allows it to coat the tongue evenly, providing a pleasant sensation when paired with various foods. The combination of butter and egg yolks gives the sauce its velvety texture, while the addition of tarragon adds a subtle herbaceous note that cuts through the richness and adds depth to the overall experience.
Common Pairings and Uses
Steak and Beef
Béarnaise sauce, originally from France, is a popular accompaniment for steak dishes due to its rich, tangy flavor. It enhances the taste of beef, particularly tender cuts like filet mignon. The sauce’s primary ingredients include egg yolks, butter, and herbs such as chervil, tarragon, and shallots. The combination of these flavors creates a delicious, creamy sauce that pairs perfectly with the savory taste of steak.
Many steakhouses and fine dining establishments serve Béarnaise sauce as a classic topping for their steaks, reinforcing its strong association with beef. Other cuts of beef, including ribs and roast, can also benefit from the addition of this luxurious sauce.
Fish and Seafood
Though Béarnaise sauce is often associated with steak, its versatility allows it to be an excellent companion for fish and seafood dishes as well. The mildly tangy flavors of the sauce enhance the delicate taste of fish, such as salmon or white fish. Additionally, the herby notes from the chervil and tarragon complement seafood without overpowering them.
A favorite pairing is salmon steaks or fillets with Béarnaise sauce drizzled on top or served on the side. This combination can be made lighter with a variation of the sauce that includes lemon juice, which adds brightness and a slight tanginess to the dish.
Vegetables and Sides
Béarnaise sauce can elevate the taste of various vegetables and side dishes. Vegetables such as asparagus and green beans pair exceptionally well with this sauce due to their natural affinity for rich, buttery flavors.
Not only can the sauce be served as a topping for vegetables, but it can also be incorporated into side dishes like salads. Adding Béarnaise sauce to a salad with buttered croutons, for example, creates a delightful contrast of textures and flavors.
Some chefs also creatively adjust the sauce to suit various vegetables. For example, chervil can be replaced with other herbs like mint or chives to create a different flavor profile that harmonizes with the chosen vegetables.
In conclusion, Béarnaise sauce is a versatile and flavorful addition to many dishes. Its rich, herby taste makes it a popular companion for steak and beef, while its adaptability allows it to enhance fish, seafood, and vegetable dishes. With its elegant and sophisticated taste, Béarnaise sauce is a perfect way to elevate any meal.
Variations and Related Sauces
Sauce Choron
Sauce Choron is a variation of the classic Béarnaise sauce, with the addition of tomato purée. This reddish sauce maintains the rich, creamy consistency of Béarnaise, but brings a slight tangy and more flavorful tone to the dish, thanks to the tomatoes. The preparation method involves the same base ingredients as Béarnaise: butter, egg yolks, and tarragon vinegar. Once the Béarnaise is prepared, the tomato purée is gently folded in.
Sauce Foyot
Another related sauce is Sauce Foyot, which combines classic Béarnaise with a meat glaze (reduced meat stock). This sauce adds a savory and rich element to the dish, enhancing its depth of flavor. Sauce Foyot is often paired with steak and other meat dishes. Preparing Sauce Foyot requires the same base ingredients as Béarnaise: butter, egg yolks, and tarragon vinegar. After the Béarnaise is prepared, the meat glaze is stirred in, typically using a 1:1 ratio with the Béarnaise sauce.
Sauce Paloise
Lastly, Sauce Paloise is another Béarnaise sauce variation that substitutes mint for the traditional tarragon, providing a refreshing and more delicate flavor profile. Sauce Paloise is popular with lamb dishes and other spring-inspired recipes. The preparation remains the same, with the only change being the use of mint leaves in place of tarragon. The base ingredients are butter, egg yolks, and white-wine vinegar, in addition to the fresh mint leaves.
In conclusion, while Béarnaise sauce has a distinct and unique flavor, these variations showcase the versatility of the classic sauce and demonstrate how modifying a single ingredient can result in a completely new and exciting flavor experience.
Cooking Techniques and Tips
Double Boiler Method
To create a classic béarnaise sauce using the double boiler technique, start by adding egg yolks, white wine vinegar, tarragon, and pepper to a metal mixing bowl. Place the bowl over a saucepan of simmering water, making sure the water does not touch the bottom of the bowl. Whisk the ingredients together until the mixture begins to thicken. Gradually add in clarified butter while continuing to whisk, allowing the sauce to emulsify. The finished béarnaise should be thick and smooth. When storing, cover the sauce and refrigerate until needed.
Microwave Method
For a more convenient approach, the microwave method is an alternative. In a microwave-safe bowl, combine egg yolks, white wine vinegar, tarragon, pepper, and a splash of water. Microwave the mixture in short bursts, stopping to whisk after each burst until the egg yolks begin to thicken. Slowly pour in the clarified butter and continue to whisk to emulsify. If necessary, heat the mixture for additional short bursts until it reaches the desired consistency. When storing, cover the sauce and refrigerate until needed.
Blender Method
For a quicker and more modern technique, use a blender. Add the egg yolks, white wine vinegar, tarragon, and pepper to the blender. Blend the ingredients until combined and slightly thickened. Slowly drizzle in the clarified butter while the blender is running on low speed, allowing the béarnaise sauce to emulsify. If the sauce becomes too thick, add a small amount of hot water to thin as needed. When storing, cover the sauce and refrigerate until needed.
Storing and Serving Bearnaise Sauce
Bearnaise sauce is a rich and smooth sauce made from egg yolks, white wine vinegar, tarragon, pepper, and clarified butter. Ensuring it stays fresh and tastes delicious requires proper storage and serving methods.
Refrigeration and Shelf Life
To store bearnaise sauce, you should:
Allow it to cool at room temperature for about 20-30 minutes.
Transfer it into an airtight container.
Store it in the refrigerator.
Bearnaise sauce can last for up to 3-4 days when refrigerated correctly. However, it is important to note that the sauce may thicken over time, which may impact its texture.
Warming and Serving Tips
When you’re ready to serve your bearnaise sauce, follow these steps for an ideal consistency and temperature:
Remove the sauce from the refrigerator at least 30 minutes before serving to allow it to come up to room temperature.
Place the container of sauce in a saucepan with a small amount of simmering water to create a water bath.
Gently warm the sauce over low heat, stirring occasionally to prevent separation.
It’s essential not to overheat the sauce as the egg yolks can curdle, causing the sauce to lose its smooth texture. Once warmed through, serve it alongside your desired dishes, such as steak, fish, or vegetables.
Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
