Béarnaise
Béarnaise is a classic French sauce typically served with grilled meats, especially steak. It is a variation of the mother sauce hollandaise, named after the Béarn region in southwestern France.
The exact origins of béarnaise are disputed, but it dates to 19th-century France; one popular account credits chef Jean-Louis-François Collinet at the Pavillon Henri IV near Paris in the 1830s, while an earlier version of the recipe may have appeared as early as 1818.
Béarnaise is an emulsion sauce made by whisking egg yolks and melted butter, similar to hollandaise. However, béarnaise also includes finely chopped shallots, fresh tarragon, and white wine or vinegar reduction. This gives the sauce a distinctive tangy, herbal flavor profile that complements rich, grilled meats.
To prepare béarnaise, the shallots are first simmered in a vinegar reduction until nearly evaporated. Egg yolks are then whisked into the reduction off the heat until thickened. Melted butter is slowly incorporated to create the emulsion. Finally, fresh tarragon leaves are folded in to complete the sauce.
Béarnaise is classified as a "small sauce" derived from hollandaise, one of the five mother sauces of French cuisine (the others being béchamel, velouté, espagnole, and tomato). It is a versatile sauce that can be served with a variety of grilled, roasted, or pan-seared proteins. In addition to steak, béarnaise pairs well with fish, poultry, and even vegetables like asparagus.
While the classic preparation involves a reduction of vinegar, white wine, and shallots, there are several regional variations of béarnaise. Some recipes call for the use of white wine instead of vinegar, or the addition of herbs like chervil or chives. The sauce can also be made in a blender for a quicker preparation.
Béarnaise is a delicate sauce that requires careful technique to prevent the emulsion from breaking. The egg yolks must be cooked just enough to thicken the sauce without scrambling, and the butter must be incorporated slowly and at the right temperature. When executed properly, béarnaise has a luxuriously creamy, silky texture that complements the richness of the dish it accompanies.