This classic Bearnaise Salsa It is made with white wine, egg yolks, fasting mustard and other simple ingredients. It is a version of one of the five French sauces of mother that everyone should master. A versatile steak sauce full of flavor that can go with various dishes, including chicken, vegetables and seafood!
When we made this recipe for Béarnaise Salsa, we tested other recipes to make sure we understood what this classic recipe works. While we wanted to make this recipe for Bearnaise Salsa easy, we didn’t want to take shortcuts. After the test and error, this recipe of Salsa Bearnaise we found the classic and creamy sauce that we know and love better.
This recipe Bearnaise is not only full of flavor, but creates a perfect creamy consistency, thicker than our pepper sauce. Dragoncello, the clarified butter, the dijon and the white wine vinegar, together with the other necessary ingredients) give life to this sauce. This juicy sauce is exceptional on fish, chicken and vegetables like asparagus.
What is Bearnaise sauce?
The Béarnaise sauce is a delicious French sauce often served with steak steaks or strengthening. It is generally made with egg yolks, butter, vinegar, dragoncello and shallot, with a touch of black pepper. Bearnaise sauce has a creamy, rich and buttery flavor. It is slightly acidic and Herby. If you are a fan of the Dutch sauce, this recipe is based on a classic Dutch recipe.
It is an old school recipe that recalls the days of white linen tablecloths and 5 -star service. And if you can master it, it will bring us the cooking ability to a new level.
The Bearnaise sauce steak is classic as you get. And it is better with mild steaks such as Sous Vide Filet Mignon or even a Chateaubriand with a wisely cooked medium-rage oven. It is also the perfect accompaniment to other proteins with the delicate taste in which a push of fat and flavor can raise the dish, such as shirt salmon or chicken breast.
Bearnaise sauce ingredients
- White wine – Use a dry wine that you like to drink later.
- White wine vinegar
- Shallot
- Fresh dragoncello sprigs
- Houg Houlks
- Waterfall
- Lemon juice
- Ghi – O clarified butter. You want to work with melted butter who has the solid milk solids.
- Digione Senpe
To serve:
- Pinch salt – We always use Kosher salt during cooking.
- Just ground black pepper
- Torragon fresh chopped side dish
How to prepare the Béarnaise sauce
- To start: In a small preheated saucepan over medium heat, add wine, vinegar and shallot. Add the Dragoncello, mix occasionally and let the liquid decrease. Remove from the heat and set aside to cool.
- Emulsion: Set the GHI in a low heat pot to return to liquid shape but not breed to the heat.
- In the meantime, add the egg yolks with the water in a small pot and whisk.
- Place on low heat and, while slamming continuously, add the liquid gi one spoon at a time, mixing before adding the next.
- After the 6th or seventh spoonful of clarified butter, turn off the fire and continue to mix, banging constantly. It is the constant heat that helps prevent it from cooking too much and prepare scrambled eggs.
- When the clarified butter is completely emulsified in the egg, you should have a smooth sauce. Look at our notes below on what to do if your sauce is divided.
- Mix the fasting mustard with a whisk until smooth.
- Remove the dragoncello sprig from the shallot and mix it in the sauce. Add the fresh dragoncello and the season with kosher and gross black pepper coarse pepper to taste. Serve immediately on newly grilled or burned and fun steaks.
Tips for recipes of carnivorous experts as a girl
- Instead of setting the eggs in a pot directly on a low heat, you can use a bowl of boiling water in a double boiler if you have one. Use attention to not let the bottom of the bowl touch the boiling water.
- We recommend a dry white wine for this recipe. Sauvignon Blanc, Riesling or Pinot Grigio works great.
- If the sauce is too thick, mix a tablespoon of water to smooth it.
- You could use an immersion blender or a food processor to form the emulsion, adding the butter slowly in a thin flow. But, we believe that only once you should master this by hand with a whisk. It helps to learn when the sauce thickens while the yolk and the butter unite.
How to serve / with what to serve it
This classic sauce is excellent on filet mignon or cuts with a more robust flavor such as the top counterattack steak and the smoked beef fillet. If you want to raise any burned steak, this sauce should be a consideration. It is also wonderful for the roasted or in shirt chicken breast, whiten asparagus, roasted or stunned fish and even on recipes such as hippoglosso in shirt.
Leftovers and heating
It is better to immediately serve the Bearnaise sauce. If you are not immediately serving the sauce, keep it in a thermos container or hot liquid with a lid to keep it hot until it is ready to serve within an hour or two. You want to avoid heating this sauce over direct focus.
Refrigerate: If you end up with remaining sauce, you can keep it in an airtight container and in the refrigerator for a maximum of two days.
Heat: If necessary, it can be heated on a double boiler, slamming to bring the sauce to the temperature.
More delicious sauce recipes
We hope you like this delicious recipe of Bearnaise sauce. Is this the first time you do this classic sauce? If it is, let us know how it went for you in the comments below and make sure you Evaluate the recipe. We would like to hear what you coupled and how it was received if I shared it with others.
This is a traditional Bearnaise sauce in which an emulsion is slowly formed by banging butter into the egg yolk. A little practice may be needed to master, but when it meets, it is a rich and creamy addition to a perfectly cooked steak that elevates your cooking skills.
Prevent the screen from going to sleep
For the Béarnaise sauce:
To start:
In a small preheated pan over medium heat, add the white wine, vinegar and shallot.
Add the Dragoncello and let the liquid reduces to about a spoon, stirring occasionally.
Remove from the heat and set aside to cool.
Make the emulsion:
Put the gi in a pot over low heat. If your range does not have a low temperature, take into consideration the idea of sliding the pot only to cover half of the flame to keep the liquillarated ghee but do not cook at all.
In the meantime, beat the egg yolks with the egg with the water in a small pot.
Place on low heat and, while she bangs continuously, add the liquid GHI one spoon at a time, ensuring that it is completely incorporated before adding the others.
After the 6th or seventh spoonful of clarified butter, turn off the fire and continue mixing in a spoonful of time, slamming to emulsify.
When all the clarified butter is completely emulsified in the egg, you should have a smooth and succulent sauce which is thinner than the mayonnaise but still covers the back of a spoon.
Mix the fasting mustard.
Remove the dragoncello sprig from the shallot and mix it in the sauce. Add the fresh chopped dragoncello and the season with coarse salt and gross black pepper to taste.
Serve immediately.
We recommend a dry white wine for this.
If the sauce is too thick, mix a tablespoon of water to smooth it.
This sauce is also wonderful for fish, chicken or vegetables like asparagus.
If you are not immediately serving the sauce, keep it in a thermos container or hot liquid with a lid to keep it hot until it is ready to serve, within an hour or two. You want to avoid heating this sauce over direct focus. If necessary, it can be heated on a double boiler, slamming only to bring the sauce to the temperature.
If the sauce is divided, remove the sauce from the heat and add a spoonful of water. Beat to bring together the sauce. Be patient, but if it doesn’t work, consult our next suggestion.
Service: 1G | Calories: 172Kcal | Carbohydrates: 0.3G | Protein: 0.3G | Fat: 19G | Saturated fat: 12G | Polynsaturo fat: 1G | Monolysatuine fat: 6G | Cholesterol: 64mg | Sodium: 8mg | Potassium: 8mg | Fiber: 0.1G | Sugar: 0.1G | Vitamin A: 22Iu | Vitamin C: 0.2mg | Soccer: 3mg | Iron: 0.1mg
Frequent questions about the recipe
Bearnaise sauce is what happens if you take the Dutch sauce at the next level. Bearnaise is a derivative generally made with white wine vinegar, egg yolks, dragoncello, shallot and other fresh herbs added to build on the flavor.
Bearnaise sauce is what happens if you take the Dutch sauce at the next level. Bearnaise is a derivative generally made with white wine vinegar, egg yolks, dragoncello, shallot and other fresh herbs added to build on the flavor.
When the sauce is divided, it will seem oily and grainy, not smooth and shiny. This derives from the fact that fat is added too quickly and the pan is too hot.
But don’t worry; If your sauce is divided (and you will know in the second in which it does), you can save it.
Remove the sauce from the heat and add a spoonful of water. Beat to bring together the sauce. Be patient, but if it doesn’t work, consult our next suggestion.
Alternatively, beat an egg yolk with a tablespoons and then slowly beat in a little broken sauce to form a smooth emulsion until it is completely incorporated.
