Though the Bearnaise sauce is not one of the 5 mother sauces of France, it’s said to be a close relative to the hollandaise. This sauce is super rich and goes perfectly with any type of meat, especially one that needs a little bit of fat which the sauce can provide.
You can make it add it to a simple beef dish to add a little twist. Try this easy recipe for yourself.
Recipe
- First, fill a bowl with ice and pour water over it to make an ice bath. This will only come in handy if you see your sauce starting to splitting or curdling because you can take your sauce bowl and dunk it in and it will stop cooking immediately.
- Into a heatproof bowl, separate three egg yolks and put the egg whites to the side for another recipe.
- To the yolks, add in some dried or fresh tarragon if you have it, a splash of tarragon vinegar or whatever vinegar you have at home, and a pinch of salt.
- Put the bowl onto a saucepan with boiling water underneath and begin to whisk everything together,
- While you whisk, add in cubes of butter one at a time until the sauce becomes emulsified and creamy.
- Serve with your favorite meal and enjoy!
