Béarnaise sauce is a classic of French cuisine, believed to have originated in the Béarn region of France, hence its name. It was first introduced in the early 19th century and is attributed to Chef Jules Colette at the famous Paris restaurant Le Pavillon Henri IV.

Background:

Origin: French, from the Béarn region.

Creation: Around the 1830s.

Characteristics: A derivative of Hollandaise sauce, one of the five mother sauces in French haute cuisine, Béarnaise is an emulsified sauce made primarily from clarified butter, egg yolks, and an infusion of vinegar, shallots, tarragon, and sometimes chervil.

Flavor Profile: The sauce is known for its rich, buttery, and slightly tangy and herbaceous flavor, with a subtle, yet distinct, note of tarragon.

Uses:

1. Steak Accompaniment: Béarnaise is most famously served with steak, particularly cuts like filet mignon, enhancing the meat with its rich and creamy texture.
2. Seafood Dishes: It pairs wonderfully with grilled or poached fish and seafood, adding a luxurious touch to dishes like salmon, sole, or lobster.
3. Eggs and Vegetables: Béarnaise can elevate simple egg dishes, like Eggs Benedict, or be used as a dressing for steamed vegetables, such as asparagus and artichokes.
4. Poultry and Pork: The sauce can also complement roasted or grilled chicken and pork dishes.
5. Gourmet Sandwiches: A spoonful of Béarnaise can add depth to gourmet sandwiches and burgers.

Due to its rich and indulgent nature, Béarnaise sauce is typically reserved for special occasions or fine dining experiences. Its preparation requires careful technique to achieve the perfect emulsification and balance of flavors. Despite its complexity, Béarnaise remains a beloved and iconic element of French cuisine.

INGREDIENTS

• 3 tablespoons high-quality tarragon vinegar
• 3 tablespoons dry white wine, preferably a good Chardonnay
• 1 tablespoon finely minced shallot
• 1/4 cup chopped fresh tarragon leaves, divided
• 3 large egg yolks from free-range eggs
• 1 stick (1/2 cup) European-style unsalted butter, melted and clarified
• Fleur de sel (or fine sea salt), to taste
• Freshly ground white pepper, to taste

DIRECTIONS

1. Reduce Vinegar Mixture: In a small saucepan, combine tarragon vinegar, white wine, and shallots. Simmer over medium-low heat until reduced by half. Add half of the chopped tarragon, simmer for another minute, then strain and let cool.
2. Prepare Double Boiler: Set a heatproof bowl over a pot of gently simmering water, ensuring the bottom of the bowl does not touch the water.
3. Whisk Egg Yolks: Vigorously whisk the egg yolks in the bowl until they become pale and slightly thickened.
4. Add Vinegar Reduction: Gradually whisk in the cooled vinegar reduction into the egg yolks.
5. Cook Sauce: Continuously whisk the mixture over the simmering water. The sauce will gradually thicken. Be vigilant to prevent the eggs from overheating.
6. Incorporate Butter: Slowly add the clarified butter, whisking constantly, until the sauce is luxuriously thick and creamy.
7. Season: Remove from heat. Gently stir in the remaining fresh tarragon, season with fleur de sel and white pepper. .
8. Serve Immediately: Present the sauce in an elegant sauce boat for added sophistication.

Tips:

• Use high-quality, fresh ingredients for the best flavor.
• Keep the heat gentle to avoid curdling the sauce.
• Strain the sauce for a velvety smooth texture.

This Béarnaise sauce, with its subtle enhancements will elevate any dish it accompanies, adding a touch of elegance and richness.