Béarnaise

Béarnaise (French sauce béarnaise) is a refined French emulsion sauce, one of the classic derivatives of hollandaise. It is a true ornament of haute cuisine, traditionally served with fried meat, above all with steak.

The base of béarnaise is a reduction of white wine vinegar, wine, finely chopped shallots, and tarragon, cooked down to a concentration of flavour. This aromatic essence is combined with whipped egg yolks, and then over a bain-marie, whisking continuously, melted butter is gradually incorporated until the sauce becomes thick, smooth, and creamy. The main difficulty is precise temperature control, so that the yolks do not curdle. The finished béarnaise — tender, creamy, with the bright anise aroma of tarragon — is considered one of the most accomplished sauces of world cuisine.