Béarnaise sauce

Béarnaise sauce
Béarnaise sauce. The basic sauce is smooth; chopped herbs were added to finish it.

Béarnaise sauce (French: Sauce béarnaise) [be.aʁnɛz][1] is a sauce made of clarified butter emulsified in egg yolks and flavored with herbs. It is considered to be a 'child' of the mother Hollandaise sauce, one[2] of the five sauces in the French haute cuisine mother sauce repertoire. The difference is only in their flavoring: Béarnaise uses shallot, chervil, peppercorn, and tarragon, while Hollandaise uses lemon juice. Its name is related to the province of Béarn, France.

In appearance it is light yellow and opaque, smooth and creamy.

Béarnaise is a traditional sauce for steak.[3][4]

Contents

History

The sauce was likely first created by the chef Collinet, the inventor of puffed potatoes (pommes de terre soufflées), and served at the 1836 opening of Le Pavillon Henri IV, a restaurant at Saint-Germain-en-Laye, not far from Paris. Evidence for this is reinforced by the fact that the restaurant was named for Henry IV of France, a gourmet himself, who was born in the former province of Béarn.[5]

Preparation

A Béarnaise sauce is simply clarified butter, an egg yolk, a shallot, a little tarragon vinegar. It takes years of practice for the result to be perfect.[6]

Like Hollandaise sauce, there are several methods for the preparation of Béarnaise sauce. The most common preparation is a bain-marie method where a reduction of vinegar is used to acidify the yolks. Escoffier[7] calls for a reduction of wine, vinegar, shallots, fresh chervil, fresh tarragon and crushed peppercorns (later strained out), with fresh tarragon and chervil to finish instead of lemon juice. Others are similar.[8] Alternatively, the flavorings may be added to a finished Hollandaise (sans lemon juice). Joy of Cooking[9] describes a blender preparation with the same ingredients. A faux Béarnaise can be produced by adding capers and tarragon to a Hollandaise.[10]

Derivatives of Béarnaise sauce

  • Sauce Choron is a variation of béarnaise without tarragon or chervil, plus added tomato purée.[11][12] It is named after Alexandre Étienne Choron.
  • Sauce Foyot (a.k.a. Valois) is béarnaise with meat glaze (Glace de Viande) added.[13][14]
    • Sauce Colbert is Sauce Foyot with the addition of reduced white wine.[15]
  • Sauce Paloise is a version of béarnaise with mint substituted for tarragon.[16]

Mis-association

Béarnaise sauce is often referred to as Bernaise sauce, as if it were from Bern, the capital city of Switzerland, which is in no way connected with this sauce or its origins.[17] The sauce's name refers to the Béarn region, a former province now in the département of Pyrénées-Atlantiques, in southwestern France.

Notes

  1. ^ Béarnaise on the French Wiktionary
  2. ^ The family is sometimes referred to as "mayonnaise sauces" as they are, like mayonnaise, based on the emulsion of an oil in egg yolk.
  3. ^ Escoffier: 89
  4. ^ Julia Childs
  5. ^ http://www.cookthink.com/reference/2617/What_is_Bearnaise_sauce
  6. ^ Restaurateur Fernand Point (1897–1955) in Ma Gastronomie.
  7. ^ Escoffier: 89
  8. ^ Cookwise, pp.304-5
  9. ^ Joy of Cooking p.359
  10. ^ Cookwise, pp.302-3.
  11. ^ Escoffier: 90
  12. ^ Joy of Cooking p.359
  13. ^ Escoffier: 91
  14. ^ Joy of Cooking p.359
  15. ^ Escoffier: 41
  16. ^ Escoffier: 141
  17. ^ http://www.cookthink.com/reference/2617/What_is_Bearnaise_sauce

References

  • Child, Julia; Louisette Bertholle, Simone Beck (1961). Mastering the Art of French Cooking. New York: Knopf. 
  • Corriher, Shirley (1997). "Ch. 4: sauce sense". Cookwise, the Hows and Whys of Successful Cooking (1st ed.). New York: William Morrow & Company, Inc.. doi:641.5'dc21. ISBN 00688102298. 
  • Escoffier, Auguste (1982) [Trans. fm 4th French (Flammarion) ed. 1921]. "Ch. 1: Sauces" (in French). La Guide Culinaire [The Complete Guide to the Art of Modern Cookery]. English translation by H.L. Cracknell and R.J. Kaufmann (First American ed.). New York: Mayflower Books. doi:641.5'944. ISBN 0831754788. 
  • Rombauer, Irma S. (1975). Joy of Cooking. New York: The Bobbs-Merrill Company, Inc. (MacMillan). doi:641.5. ISBN 0026045702. 

External links


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Look at other dictionaries:

  • Béarnaise sauce — er fransk for en sovs af æggeblommer, smør, eddike og krydderurter. Oprindeligt betyder ordet Béarnaise fra landskabet Béarn . Bearnaisesovs blev først lavet i 1830 i restauranten Pavillon Henri IV i den franske by Saint Germain en Laye …   Danske encyklopædi

  • béarnaise sauce — [bā΄är nāz′] n. a creamy sauce, esp. for meat or fish, made of butter and egg yolks and flavored with wine, vinegar, shallots, and herbs * * * …   Universalium

  • béarnaise sauce — [bā΄är nāz′] n. a creamy sauce, esp. for meat or fish, made of butter and egg yolks and flavored with wine, vinegar, shallots, and herbs …   English World dictionary

  • Bearnaise sauce — thumb|right|200px|Béarnaise sauceBéarnaise sauce (French: Sauce béarnaise ) IPA all|be.aʁ.nɛz [] is a sauce made of clarified butter and egg yolks flavored with tarragon and shallots, with chervil and tarragon simmered in vinegar to make a… …   Wikipedia

  • bearnaise sauce — /ˌbɛəneɪz ˈsɔs/ (say .bairnayz saws) noun a rich sauce, made from egg yolks and butter with lemon juice or vinegar, flavoured with herbs, especially tarragon, and served with meat or fish. Also, sauce béarnaise. {bearnaise from French, from Béarn …  

  • béarnaise sauce — noun A sauce resembling hollandaise, but sassier, using white wine. Syn: béarnaise, bearnaise …   Wiktionary

  • béarnaise sauce — noun Etymology: French béarnaise, feminine of béarnais of Béarn, France Date: 1877 a sauce of egg yolks and butter flavored with shallots, wine, vinegar, and seasonings …   New Collegiate Dictionary

  • Béarnaise sauce — [ˌbeɪə neɪz] noun a rich sauce thickened with egg yolks and flavoured with tarragon. Origin Béarnaise, feminine of Fr. béarnais of Béarn , a region of SW France …   English new terms dictionary

  • béarnaise sauce — noun see béarnaise …   Useful english dictionary

  • béarnaise sauce —   …   Bryson’s dictionary for writers and editors

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