Béarnaise Sauce Recipe • Easy Foolproof Method! | Club Foody

 

Do you remember the 5 Mother Sauces of French Cuisine? I’m sure you do but let’s recap…
– Béchamel and its secondary sauces are Mornay, Nantua, Cheddar Cheese, Écossaise, and Soubise.
– Velouté and its secondary sauces are Suprême (derivative sauces – Albuféra, Creamy Mushroom, Aurore), Normande/Normandy, and Allemande (derivative sauce – Poulette). Other sauces under the umbrella of Velouté are Bercy I, Hungarian, Vénétian and Cardinal.
– Espagnole and its secondary sauces are Demi-Glace (derivative sauces – Marchand de Vin, Lyonnaise, Robert, Mushroom, Charcutière, Bercy II, Madeira, Chasseur, and Port Wine), Africaine and Bigarade.
– Tomate and its secondary sauce are Créole, Provençale, Spanish, Algérian, and Portugaise.
– Hollandaise and its secondary sauces are Béarnaise (derivative sauces – Choron, Paloise, Foyot and its derivative sauce Colbert), Mousseline, Maltaise, Noisette, Bavaroise, Crème Fleurette, Royal, and Moutarde (aka Dijon or Girondine).
 
In this episode, we’ll focus on one of the Hollandaise secondary sauces… Béarnaise sauce!
 
In the past, I showed you how to make this easy classic mother sauce. After emulsifying the egg yolks with some lemon juice and butter, and then seasoning with salt & pepper, this sauce is pretty much done. The Béarnaise Sauce on the other hand has the foundation of the primary one except dry white wine, white wine vinegar, shallots and tarragon are added. Like the Hollandaise, it’s slightly technical but definitely not complicated.
 
What to serve with Béarnaise Sauce?, you ask. The most obvious to pair with it is a nice grilled steak along with some mashed potatoes and vegetables. Another dish that I find extremely delicious is when I sear a nice salmon fillet or swordfish. Chicken Pontalba and Chicken Rochambeau are two more tasty recipes the sauce can be used in. Also nothing is stopping you from spooning this incredible sauce over some steamed asparagus or broccoli as well as boiled potatoes…
 
There are derivatives from Béarnaise Sauce which are Foyot, Paloise, Colbert, and Choron. With diverse ingredients, each sauce pairs well with certain dishes. For example; to make Paloise, mint is substituted for the tarragon which goes beautifully with lamb while tomato purée replaces the tarragon for the Choron Sauce and is an excellent match for poultry and fish.
 
Béarnaise Sauce goes perfectly with a grilled steak but don’t let yourself use it strictly for that. This aromatic sauce is also perfect on fish, eggs, grilled or steamed vegetables, and so on. Grab your favorite whisk and make this gorgeous sauce to enhance your food…
Bon Appétit!
 
Check out these other delicious sauce recipes…
– Citrus Cranberry Sauce
– Enchilada Sauce
– Iguana’s Mushroom Sauce
– Indonesian Peanut Sauce
– Caribbean BBQ Sauce
– Romesco Sauce
and for even more sauce recipes, click on this link… Recipe Category • Sauces & Marinades

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/bearnaise-sauce/

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