The next sauce on the list to make in our cooking course is Béarnaise sauce. A sauce that belongs to the great family of mayonnaise or mayonnaise.
As with the hollandaise sauce we will use yolks and clarified butter. Although this sauce is more difficult to cut, the flavor we get is much stronger. A perfect sauce for dishes with a lot of character.
- 2 yolks, 250 gr of clarified butter, 1 dl of tarragon vinegar (or white wine vinegar as well), 1 dl of white wine, a little tarragon (parsley is also good for us, although the result will not be the same), some grains black pepper, 2 shallots, salt and pepper.
Preparation of the Béarnaise sauce
We will start by chopping the shallots finely. We put them in a saucepan and add the vinegar and white wine plus the black peppercorns. We let it boil until it reduces to a third. Remove from heat, strain and let cool.
In a bowl in a bain-marie, beat the yolks together with the previous mixture. Assemble, beating vigorously and add the clarified butter little by little. We have the clarified butter steps on how to make a hollandaise sauce. We can also beat with a mixer at low revolutions.
Finally we add chopped tarragon and season. We can now serve our Bearnaise sauce.
Applications of bearnaise sauce
As well as the Hollandese sauce It is highly recommended for vegetables, seafood and fish, the Bearnaise sauce I usually recommend it for grilled or roasted meats. Although it can also be used in grilled fish. For example with monkfish, halibut or salmon.
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