Before you cook
Background Recipe story & origin
Sauce Béarnaise was created in 1836 at the Pavillon Henri IV restaurant in Saint-Germain-en-Laye, near Paris. Chef Jules Colette developed it, naming it for King Henry IV of France, who hailed from Béarn in southwestern France. Béarnaise is a derivative of hollandaise, using the same emulsification technique but adding a reduction of tarragon, shallots, white wine, and vinegar. The tarragon is essential-its anise notes define the sauce. Proper béarnaise requires careful temperature control: too hot curdles the eggs, too cool won't emulsify. The sauce accompanies grilled meats, especially steak. Derivative sauces include Choron (with tomato), Foyot (with meat glaze), and Paloise (with mint).
Before you start Equipment you'll need
- double boiler — Provides gentle indirect heat for emulsifying egg yolks and butter into smooth sauces without curdling
- saucepan — For making the reduction
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
Non-negotiables Rules for success
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Make the reduction
Simmer shallots, half the tarragon, vinegar, wine, peppercorns until reduced to 2 tbsp. Strain into ...
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Emulsify the sauce
Whisk yolks into reduction over double boiler. Slowly drizzle in warm clarified butter, whisking con...
Prep Get set first
About 10 min of prep
- Prepare double boiler
- Prepare saucepan
This recipe takes about 15 minutes total.
Ingredients
Instructions
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Make the reduction
Simmer shallots, half the tarragon, vinegar, wine, peppercorns until reduced to 2 tbsp. Strain into bowl. Cool slightly.
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Emulsify the sauce
Whisk yolks into reduction over double boiler. Slowly drizzle in warm clarified butter, whisking constantly until thick. Add remaining tarragon. Season. Serve immediately with steak.