Make Weeknight Steak or Chicken Fancy With Classic Béarnaise Sauce (2024)

FAQs

What does bearnaise sauce go well with? ›

But you can use it for any cooked meat or fish that needs a saucy touch! Sauce up your cooked veggies. You'd be surprised how good this tastes over roasted vegetables, such as roasted broccoli (similar to this roasted broccoli with hollandaise sauce) or these garlic herb roasted potatoes.

What Is Béarnaise? Béarnaise is a fat-in-water emulsion—in this case, butter emulsified into a reduction of white wine and vinegar flavored with shallots, tarragon, and chervil, all bound and thickened with egg yolks. It's technically a derivative of hollandaise sauce, one of the five French mother sauces.

It is regarded as a "child" of hollandaise sauce. The difference is only in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne. The sauce's name derives from the province of Béarn, France. It is a traditional sauce for steak.

A broken sauce is generally caused by the separation of sauces into two components: a watery liquid and an oily film on top. This happens when there's too much fat or liquid in the mixture. This can happen when there are not enough emulsifiers (which help keep your ingredients together).

3 oz of bearnaise sauce (Timber Lodge Steakhouse) contains 270 Calories. The macronutrient breakdown is 14% carbs, 80% fat, and 6% protein. This has a relatively high calorie density, with 321 Calories per 100g.

Béarnaise sauce has a rich, creamy, and tangy flavor with a slight herbal, licorice-like note from the tarragon. The sauce is known for its velvety texture and buttery taste, and it pairs well with a variety of dishes, including steak, fish, and vegetables.

Béarnaise Sauce, 6.35 oz at Whole Foods Market.

Serve warm. Béarnaise sauce may be made ahead of time and reheated.

If you're feeling a bit fancy, there are two mayonnaise alternatives to add to your saucy arsenal: béarnaise and hollandaise. While mayo is egg yolks plus oil (usually olive oil, sometimes sunflower), béarnaise and hollandaise feature egg yolks plus clarified butter.

The five mother sauces are hollandaise, tomato (sauce tomat), bechamel, Espagnole, and veloute. French chef Auguste Escoffier identified the five mother sauces, forever associating them with French cuisine. However, mother sauces are relevant in all modern cooking practices.

Why is it called bearnaise sauce? ›

Sauce Béarnaise traces its origins back to the early 19th century in France. It was named after the region of Béarn, located in the southwestern part of the country. The renowned French chef Auguste Escoffier is credited with refining and popularizing this sauce.

Béarnaise uses liquid clarified butter, and it is important to keep it warm. With beurre blanc, on the other hand, you use whole butter, and it's important to keep it as cold as possible. Beurre blanc tastes velvety and rich thanks to butter, but it's also slightly sweet and tangy as well.

Béarnaise sauce is best served immediately, but will keep for three days in an airtight container in the fridge. Use it straight from the fridge like butter for toast, or reheat over a double boiler.

Béarnaise sauce is commonly paired with grilled fish or steak, but it's just as delicious on roasted vegetables or eggs Benedict. Spoon this silky, herby sauce over roasted asparagus, steamed broccoli, or grilled mushrooms for a sophisticated dinner party side.

Béarnaise sauce is best used immediately. If you must, you can refrigerate it for up to 2 days and reconstitute it. It will become solid in the fridge. Break it up into pieces and reheat it, whisking constantly and vigorously over low heat and sliding the saucepan off the burner if it seems to be melting too quickly.

Bearnaise sauce. It is a popular sauce in Sweden and on pizza in Sweden. My favourite Swedish pizza, usually called an Amadeus, has beef steak, mushrooms, onions and bearnaise sauce. Pizzas in Sweden usually have a full fat cheese, not mozzarella.

sauce béarnaise effect

a colloquial term referring to a conditioned taste aversion. If a person happens to become ill after tasting a new food, such as sauce béarnaise, they may subsequently dislike and avoid that food. Regardless of the actual cause of the illness, the sauce will be identified with it.

It may surprise you that we're recommending Chardonnay with this dish, but as Wine Enthusiast said, sometimes the old rules (i.e., red wine with red meat) just don't fly. They suggest pairing decadent steak and Béarnaise sauce with a full-bodied, oaky Chardonnay.