Béarnaise sauce also has become associated with Haute Cuisine, celebrated for its complicated flavours and elegant presentation. Chefs commenced to test with variations of the sauce, adding ingredients like shallots, and garlic, and even incorporating special herbs or spices.

History Of Bearnaise Sauce

Béarnaise sauce, a flavorful emulsified sauce, is a traditional of French cuisine with a history that dates returned to the late 19th century. It is a derivative of the well-known hollandaise sauce, itself one of the “mother sauces” of French cooking. The origins of Béarnaise sauce are closely tied to the Béarn region in southwestern France.

Bearnaise Sauce Invented

The sauce is believed to have been created in the 1830s by Chef Jean-Louis Françoise Collinet, who worked at the Pavillon de los angeles Régence in Paris. The legend states that the sauce became evolved as a tribute to the Béarn region, where the chef was born. Its introduction coincided with the increasing popularity of hollandaise sauce, which inspired many chefs to explore variations.

The call “Béarnaise” displays its regional roots. The Béarn region is known for its stunning countryside, rich culture, and culinary traditions. The sauce traditionally features ingredients that evoke the region, such as sparkling herbs, mainly tarragon and chervil, along side white vinegar.

Development and Popularity

As the 19th century progressed, Béarnaise sauce gained reputation in French restaurants and homes. Its rich, buttery flavor, combined with the brightness of herbs and vinegar, made it a favorite accompaniment for meats, specially steak. The sauce enhances diverse dishes, which includes fish and vegetables, making it a versatile staple in French Cuisine.

Ingredients

• 1/3 cup white vinegar
• 2 spring onions, finely chopped
• 2 teaspoons chopped fresh tarragon
• 6 peppercorns
• 2 egg yolks
• 125 g butter, softened
• salt and white pepper

Preparation & Cooking Time:

• Preparation time: 10 minutes
• Total cooking time: 10 minutes
• Makes about 3/4 cup

Cooking Method and Steps

Elevate your culinary capabilities with this traditional Béarnaise sauce, a costly French accompaniment that completely balances rich butter, tangy vinegar, and aromatic herbs. Ideal for drizzling over steak, vegetables, or seafood, this versatile sauce brings a hint of beauty to any dish. Follow our smooth recipe to master this timeless favourite to your own kitchen.

Step 1. Boil the Ingredients

Combine the vinegar, spring onions, tarragon and peppercorns in a small pan. Bring to a boil, lower heat slightly, and simmer until the mixture is reduced by a third. Cool completely, and then strain into a heatproof bowl.

Step 2. Make the Mixture

Add the yolks, then stand the bowl over a pan of simmering water. Whisk until the mixture is pale and foamy

Step 3. Stream in the butter

Add the butter a little at a time, whisking between each addition until the mixture is smooth. When all the butter has been added the sauce should be thick and smooth. Stir in the finely chopped tarragon, and serve while warm.