Learn how to prepare Béarnaise sauce to accompany your grilled recipes, we show you how to make it!
Béarnaise sauce is perfect to accompany grilled or roasted meats. Although it can also be used for some grilled fish, such as monkfish, grouper or salmon.
Although it is a sauce that bears some resemblance to hollandaise sauce, both use clarified butter, this historical sauce from French cuisine is more difficult to cut. In addition, the flavor is considerably stronger, making it ideal for dishes with a lot of character.
The most widely accepted theory about its origin is that it was created in 1830 by the chef Jean-Lois-François Collinet in his restaurant "Le Pavillon Henri IV". The chef served the sauce and it was so successful among his customers that they asked him the name of the sauce. The chef did not know what to answer, the sauce still had no name. Looking at one of the walls of his restaurant he saw a painting of Henri IV, born in Pau, capital of Bearn, and this gave him the inspiration, he called it 'Bearnaise sauce'.
- 2 eggs
- Clarified butter
- Tarragon vinegar
- White wine vinegar
- Black pepper and salt
- First cook the chopped shallots, vinegar, white wine and pepper until reduced.
- Once reduced, strain and allow to cool.
- Once cold, beat the egg yolks together with this mixture in a bain-marie until it is whipped.
- Then gradually add the butter and, when it is ready, finally the parsley.
Prepare this delicious recipe and share the results with us at social networks tagging us or using the hashtag #recetaPlameca, so we can share them with the rest of our followers. Enjoy!