The Bearnaise sauce was originally invented by the French chef Collinet in 1836 in his restaurant near Paris. The name has its origins from king Henry IV of France, born in the province of Bearn. The sauce is perfect to garnish meat and fish and is the base for many other sauces, like the sauce Foyot, Choron or Paloise.
Ingredients (for 2)
- 1 egg
- 3 tbsp butter
- 1/2 tbsp chervil
- 1/2 tbsp tarragon
- 1/2 shallot
- 1 tbsp white wine vinegar
- 1/4 cup white wine
Directions
- In a small saucepan combine the wine, vinegar, shallot finely chopped and half of the tarragon and chervil; boil until reduced to 1/3
- Pour this into a heatproof bowl set over a larger pan of almost simmering water (bain-marie cooking, at extremely low temperature)
- Add egg yolk only (beaten) and stir constantly
- Cut the butter in small cubes and gradually start to add it piece by piece
- Stir continuously as it melts and the sauce thickens
- As soon as all the butter has been incorporated, remove from heat and strain the sauce
- Add the remaining tarragon, chervil and season with salt and pepper
- Serve warm immediately after preparation
Best Served With
Grilled fish or meat
Tips from the Chef
- If the sauce curdles, beat in a few drops of water
- Be sure to use premium quality fresh herbs
Cambooza 