Recipe: Making the Classic Bearnaise Sauce

With that soft and buttery light golden sauce that coats poultry, steaks, and vegetables, Bearnaise sauce is a well-known but crafty sauce. Culinary specialists say completing this sauce is one difficult job. But given the correct steps, direction, and training, cooking a classic Bernaise Sauce is possible.

Bearnaise is an emulsion of egg yolk and refined butter flavored with herbs. While Hollandaise uses vinegar or lemon juice, Bernaise uses fresh chervil, shallot, tarragon, vinegar, and crushed peppercorns.

Making Bearnaise sauce includes three primary components: the vinegar, butter, and egg yolks.

Clarified Butter

Clarified butter is made in a separate saucepan by mixing unsalted butter over low heat until it produces three layers: the white foam on top, the yellow liquid in the middle, and the cloudy liquid at the bottom. The clarified butter is the middle layer, so ladle off the white foam on top and ditch the white sediments at the bottom by filtering the mixture through a cheesecloth-lined strainer.

Vinegar Mixture

To make the vinegar mixture, mix red pepper flakes, peppercorns, shallots, parsley, shallots, and white wine vinegar in a saucepan, bring it to a simmer until the liquid has been humbled to about a fourth of its primary quantity, and then strain it to another container.

Egg Yolk

As for the egg yolks, place them in a pot and flutter continuously. Boil water in a double boiler beforehand, and heat the yolks slowly by placing the bowl over the simmering water. After half a minute, remove the yolks from heat, whisk for another few seconds. The yolks mustn’t scramble; if they do, you’ll need to start over.

Whisk the yolks until they get thick enough. How firm is firm enough? Lift the whisk out and sprinkle over the surface. If a ribbon-like pattern forms shortly before sinking back, it’s set for the next step: Drizzle in the clarified butter while still whisking. Please don’t add the butter too quickly as it can wreck the sauce by causing the emulsion to separate. After adding about a spoon of butter, add the vinegar batter alternately with the butter.

Once hardened, season with salt to taste. This sauce is ideal for improving the taste of London broil and potatoes and other vegetables. Once you understand this delicious topping, you can impress your colleagues and family with a gourmet meal cooked right in your home. Consider sprinkling it over a grilled fish dish.

Wish you the best.

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