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{{Short description|Sauce made of clarified butter and egg yolk}}
{{Infobox prepared food {{Infobox food
| name = Béarnaise sauce | name = Béarnaise sauce
| image = Bearnaise.JPG | image = B%C3%A9arnaise_sauce_with_Tarragon_garnish.jpeg
| caption = Béarnaise sauce. The basic sauce is smooth; chopped herbs were added to finish it. | caption =
⚫ | country = ]
| alternate_name = Choron sauce
⚫ | country = ], France
| region = | region =
| creator = | creator =
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| type = ] | type = ]
| served = | served =
| main_ingredient = ], ], white wine vinegar | main_ingredient = ], ], ], ]s
| variations = | variations =
| calories = | calories =
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}} }}


'''Béarnaise sauce''' ({{IPAc-en|b|ɚ|ˈ|n|eɪ|z}}; {{IPA|fr|be.aʁ.nɛz|lang|LL-Q150 (fra)-WikiLucas00-béarnaise.wav}}) is a ] made of ], ], ], and ]s. It is regarded as a "child" of ].<ref>The family is sometimes referred to as "mayonnaise sauces" as they are, like mayonnaise, based on the emulsion of an oil in egg water.</ref> The difference is in the flavoring: béarnaise uses ], ], and ], while hollandaise uses ] or a pinch of ].


⚫ The sauce's name derives from the province of ], France. It is a traditional sauce for ].<ref name=autogenerated1>]: 89</ref><ref>]</ref>
'''Béarnaise sauce''' is a ] made of ] emulsified in ], white wine vinegar and flavored with ]. It is considered to be a 'child' of the mother ], one of the five sauces in the ] ] ] repertoire.<ref>
The family is sometimes referred to as "mayonnaise sauces" as they are, like mayonnaise, based on the emulsion of an oil in egg yolk.
</ref> The difference is only in their flavoring: Béarnaise uses ], ], ]corn, and ], while Hollandaise uses ] juice or white wine.
Its name is related to the province of ], France.


⚫ ==History==
In appearance it is light yellow and opaque, smooth and creamy.
According to a common explanation, the sauce was accidentally invented by the chef ], the accidental inventor of ] (''pommes de terre soufflées''),<ref name=etym>{{Cite web|url=http://www.leparisien.fr/espace-premium/air-du-temps/la-sauce-bearnaise-16-05-2015-4774479.php|title = La sauce béarnaise|date = 16 May 2015}}</ref> and served at the 1836 opening of Le Pavillon Henri IV, a restaurant at ]. The restaurant was in the former residence of ], a ] himself, who was from ].<ref name="etym" /><ref>{{Cite web |url=http://www.cookthink.com/reference/2617/What_is_Bearnaise_sauce |title=What is Bearnaise sauce? {{!}} Cookthink<!-- Bot generated title --> |access-date=2010-03-08 |archive-url=https://web.archive.org/web/20090602135725/http://www.cookthink.com/reference/2617/What_is_Bearnaise_sauce |archive-date=2009-06-02 |url-status=dead }}</ref>


Although the sauce is a French invention, it caught on in the ] in the late 20th century, where it forms a major part of local steak cuisine with steaks and ],<ref>{{Cite web|url=https://migogkbh.dk/populaere-bofrestauranter-inviterer-pa-steak-fries-og-bearnaise/|title=Ad libitum: Populære bøfrestauranter inviterer på steak fries og bearnaise|lang=da|date=21 April 2023|access-date=21 June 2023|publisher=MigogKbh}}</ref> and is occasionally used there as topping on ], whether as part of the pizza or as a cold dressing put on afterwards.
⚫ Béarnaise is a traditional sauce for ].<ref>]: 89</ref><ref>]</ref>

⚫ ==History==
The sauce was likely first created by the chef Collinet, the inventor of puffed potatoes (''pommes de terre soufflées''), and served at the 1836 opening of ''Le Pavillon Henri IV'', a restaurant at ], not far from ]. Evidence for this is reinforced by the fact that the restaurant was named for ], a gourmet himself, who was born in the province of ].<ref>http://en.wikipedia.org/Bearn</ref>


==Preparation== ==Preparation==
]
{{See also|Hollandaise sauce#Preparation}} {{See also|Hollandaise sauce#Preparation}}
<blockquote>
A Béarnaise sauce is simply clarified butter, an egg yolk, a shallot, a little tarragon vinegar. It takes years of practice for the result to be perfect.<ref>Restaurateur ] (1897–1955) in ''Ma Gastronomie.''</ref>
</blockquote>


As with hollandaise, there are several methods for preparing béarnaise.
Like Hollandaise sauce, there are several methods for the preparation of Béarnaise sauce. The most common preparation is a '']'' method where a ] of vinegar is used to acidify the ]s. ]<ref>]: 89</ref> calls for a reduction of wine, vinegar, ], fresh ], fresh ] and crushed ] (later strained out), with fresh tarragon and chervil to finish instead of lemon juice. Others are similar.<ref>], pp.304-5</ref> Alternatively, the flavorings may be added to a finished Hollandaise (''sans'' lemon juice). ''Joy of Cooking''<ref>] p.359</ref> describes a blender preparation with the same ingredients. A ''faux'' Béarnaise can be produced by adding capers and tarragon to a Hollandaise.<ref>], pp.302-3.</ref>


The most common method of preparation uses a '']'', whisking to a temperature of {{convert|150|F|C|0|order=flip}},<ref>{{Cite web|url=https://stellaculinary.com/content/how-make-hollandaise-french-mother-sauce|title=How to Make Hollandaise &#124; A French Mother Sauce &#124; Stella Culinary}}</ref> where a ] of vinegar is used to acidify the ]s.
⚫ ==Derivatives of Béarnaise sauce== <!-- This section is linked from ] redirect -->
⚫ *Sauce Choron is a variation of béarnaise without tarragon or chervil, plus added tomato purée.<ref>]: 90</ref><ref>] p.359</ref> It is named after ].
⚫ *Sauce Foyot (a.k.a. Valois) is béarnaise with meat glaze (]) added.<ref>]: 91</ref><ref>] p.359</ref>
*Sauce Colbert is Sauce Foyot with the addition of ] white wine.<ref>]: 41</ref>
⚫ *Sauce Paloise is a version of béarnaise with ] substituted for tarragon.<ref>]: 141</ref>


] and other sources<ref name="autogenerated1" /> call for a reduction of wine, vinegar, ], fresh ], fresh ], and crushed ] (later strained out).<ref>], pp.304–5</ref>
==Mis-association==
Béarnaise sauce is often referred to as ''Bernaise sauce'', as if it were from '']'', the capital city of ], which is in no way connected with this sauce or its origins.<ref>http://www.cookthink.com/reference/2617/What_is_Bearnaise_sauce
</ref> The sauce's name refers to the ] region, a former province now in the ] of ], in southwestern France.


Alternatively, the flavorings may be added to a finished hollandaise (without lemon juice). ''Joy of Cooking''<ref name="autogenerated2">] p.359</ref> describes a blender preparation with the same ingredients.
==Notes==


⚫ ==Derivatives== <!-- This section is linked from ] redirect -->
⚫ {{Reflist|2}}
⚫ * Sauce Choron (also called béarnaise tomatée) uses tomato purée instead of herbs.<ref name=autogenerated2 /><ref>]: 90</ref> It is named after ].
⚫ * Sauce Foyot (also called Valois) is béarnaise with ] (]) added.<ref name=autogenerated2 /><ref>]: 91</ref>
⚫ * Sauce Paloise uses ] instead of tarragon.<ref>]: 141</ref>

==See also==
{{portal|Food}}
* ]
* ]


==References== ==References==
⚫ {{Reflist|30em}}


;Sources
* {{cite book * {{cite book
|last=Child |first=Julia |last=Child |first=Julia
|authorlink=Julia Child |author-link=Julia Child
|coauthors=Louisette Bertholle, Simone Beck |author2=Louisette Bertholle|author3=Simone Beck
|title=Mastering the Art of French Cooking |title=Mastering the Art of French Cooking
|url=https://archive.org/details/masteringartoffr00beck |url-access=registration |year=1961
|year=1961
|publisher=Knopf |publisher=Knopf
|location=New York |location=New York
|isbn=
|oclc=
|ref=master |ref=master
}} }}

* {{cite book * {{cite book
|last=Corriher |first=Shirley |last=Corriher
|first=Shirley
|authorlink=Shirley Corriher |author-link=Shirley Corriher
|title=Cookwise, the Hows and Whys of Successful Cooking |title=Cookwise, the Hows and Whys of Successful Cooking
|edition=1st |edition=1st
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|location=New York |location=New York
|isbn=0688102298 |isbn=0688102298
|nopp=524
|chapter=Ch. 4: sauce sense |chapter=Ch. 4: sauce sense
|ref=cookw |ref=cookw
|url=https://archive.org/details/cookwisehowswhys00corr
|url=http://www.worldcat.org/title/cookwise-the-hows-and-whys-of-successful-cooking/oclc/36824935&referer=brief_results
}} }}

* {{cite book * {{cite book
|last=David |first=Elizabeth |last=David |first=Elizabeth
|authorlink=Elizabeth David |author-link=Elizabeth David
|title=French Provincial Cooking |title=French Provincial Cooking
|year=1960 |year=1960
|publisher=Penguin |publisher=Penguin
|isbn=978-0-14-118153-0 |isbn=978-0-14-118153-0
⚫ |ref=david
|nopp=544
⚫ |ref=david
}} }}

* {{cite book * {{cite book
|last=Escoffier |first=Auguste |last=Escoffier |first=Auguste
|authorlink=Auguste Escoffier |author-link=Auguste Escoffier
|others=English translation by H.L. Cracknell and R.J. Kaufmann |others=English translation by H.L. Cracknell and R.J. Kaufmann
|title=La Guide Culinaire |title=La Guide Culinaire
|trans_title=The Complete Guide to the Art of Modern Cookery |trans-title=The Complete Guide to the Art of Modern Cookery
|edition=First American |edition=First American
⚫ |orig-year=Trans. fm 4th French (]) ed. 1921
|date=
⚫ |origyear=Trans. fm 4th French (]) ed. 1921
|year=1982 |year=1982
|publisher=Mayflower Books |publisher=Mayflower Books
|location=New York |location=New York
|language=French |language=fr
|isbn=0-8317-5478-8 |isbn=0-8317-5478-8
⚫ |chapter=Ch. 1: Sauces
|nopp=646
⚫ |chapter=Ch. 1: Sauces
|ref=escoff |ref=escoff
}} }}
* {{cite book * {{cite book
|last=Rombauer |first=Irma S. |last1=Rombauer
|authorlink=Irma Rombauer |first1=Irma S.
|first2=Marion |last2=Rombauer Becker |author-link=Irma Rombauer
|first2=Marion
|last2=Rombauer Becker
|title=Joy of Cooking |title=Joy of Cooking
|year=1975 |year=1975
Line 120: Line 110:
|location=New York |location=New York
|isbn=0-02-604570-2 |isbn=0-02-604570-2
|nopp=915
|ref=joy |ref=joy
|url=https://archive.org/details/joyofcooking400romb
}} }}


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{{Cookbook}} {{Cookbook}}
{{Commons category|Béarnaise sauce}} {{Commons category|Béarnaise sauce}}
{{Wikt|béarnaise sauce}} {{Wiktionary|béarnaise sauce}}
* from the British ] TV channel * from the British ] TV channel


{{Mayonnaise-based sauces}} {{Mayonnaise-based sauces}}


{{DEFAULTSORT:Bearnaise Sauce}} {{DEFAULTSORT:Bearnaise Sauce}}
] ]
⚫ ]
] ]
] ]
]
]
⚫ ]

Latest revision as of 20:29, 1 January 2025

Sauce made of clarified butter and egg yolk
Béarnaise sauce
TypeSauce
Place of originFrance
Main ingredientsEgg yolk, clarified butter, white wine vinegar, herbs

Béarnaise sauce (/bərˈneɪz/; French: [be.aʁ.nɛz] ) is a sauce made of clarified butter, egg yolk, white wine vinegar, and herbs. It is regarded as a "child" of hollandaise sauce. The difference is 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.

History

According to a common explanation, the sauce was accidentally invented by the chef Jean-Louis-François Collinet, the accidental inventor of puffed potatoes (pommes de terre soufflées), and served at the 1836 opening of Le Pavillon Henri IV, a restaurant at Saint-Germain-en-Laye. The restaurant was in the former residence of Henry IV of France, a gourmet himself, who was from Béarn.

Although the sauce is a French invention, it caught on in the Nordic countries in the late 20th century, where it forms a major part of local steak cuisine with steaks and fries, and is occasionally used there as topping on pizza, whether as part of the pizza or as a cold dressing put on afterwards.

Preparation

See also: Hollandaise sauce § Preparation

As with hollandaise, there are several methods for preparing béarnaise.

The most common method of preparation uses a bain-marie, whisking to a temperature of 66 °C (150 °F), where a reduction of vinegar is used to acidify the yolks.

Auguste Escoffier and other sources call for a reduction of wine, vinegar, shallots, fresh chervil, fresh tarragon, and crushed peppercorns (later strained out).

Alternatively, the flavorings may be added to a finished hollandaise (without lemon juice). Joy of Cooking describes a blender preparation with the same ingredients.

Derivatives

See also

References

  1. The family is sometimes referred to as "mayonnaise sauces" as they are, like mayonnaise, based on the emulsion of an oil in egg water.
  2. ^ Escoffier: 89
  3. Julia Child
  4. ^ "La sauce béarnaise". 16 May 2015.
  5. "What is Bearnaise sauce? | Cookthink". Archived from the original on 2009-06-02. Retrieved 2010-03-08.
  6. "Ad libitum: Populære bøfrestauranter inviterer på steak fries og bearnaise" (in Danish). MigogKbh. 21 April 2023. Retrieved 21 June 2023.
  7. "How to Make Hollandaise | A French Mother Sauce | Stella Culinary".
  8. Cookwise, pp.304–5
  9. ^ Joy of Cooking p.359
  10. Escoffier: 90
  11. Escoffier: 91
  12. Escoffier: 141
Sources

External links

Mayonnaise family sauces
List of mayonnaises
Categories: