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Béarnaise sauce (/bərˈneɪz/; French: [be.aʁ.nɛz]) is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. It is widely regarded as the "child" of the Hollandaise sauce. [1] The difference is only in the flavoring: Béarnaise uses shallot, chervil, peppercorns, and tarragon in a reduction of vinegar and wine, while Hollandaise is made of a reduction of lemon juice or white wine vinegar, with white peppercorns and a pinch of cayenne instead of the above seasonings.

Béarnaise sauce

Type	Sauce
Place of origin	France
Main ingredients	Egg yolk, clarified butter, white wine vinegar
Cookbook: Béarnaise sauce   Media: Béarnaise sauce

The sauce's name is related to the province of Béarn, France.^{[citation needed]} It is light yellow and opaque, smooth and creamy, and a traditional sauce for steak.[2][3]

History

The sauce was accidentally^{[dubious – discuss]} invented by the chef Jean-Louis Françoise-Collinet, the accidental inventor of puffed potatoes (pommes de terre soufflées),[4] and served at the 1836 opening of Le Pavillon Henri IV, a restaurant at Saint-Germain-en-Laye. This assumption is supported by the fact that the restaurant was in the former residence of Henry IV of France, a gourmet himself, who was from Béarn,[4][5] a former province now in the department of Pyrénées-Atlantiques.

Preparation

As with Hollandaise sauce, there are several methods for preparing of Béarnaise sauce. The most common uses a bain-marie (whisking to a temperature of 150F (65.6C)),[7] where a reduction of vinegar is used to acidulate the yolks. Escoffier[2] calls for a reduction of wine, vinegar, shallots, fresh chervil, fresh tarragon and crushed peppercorns (later strained out), with fresh tarragon and chervil to finish instead of lemon juice. Others are similar.[8]

Alternatively, the flavorings may be added to a finished Hollandaise (without lemon juice). Joy of Cooking[9] describes a blender preparation with the same ingredients.

Derivatives

• Sauce Choron or sauce béarnaise tomatée is a variation of béarnaise without tarragon or chervil, but with added tomato purée.[9][10] It is named after Alexandre Étienne Choron.
• Sauce Foyot (also known as Valois) is béarnaise with meat glaze (glace de viande) added.[9][11]
• Sauce Paloise is a version of béarnaise with mint substituted for tarragon.[12]

See also

• List of sauces
• Steak sauce

References

Sources

• Child, Julia; Louisette Bertholle; Simone Beck (1961). Mastering the Art of French Cooking. New York: Knopf.
• Corriher, Shirley (1997). "Ch. 4: sauce sense". Cookwise, the Hows and Whys of Successful Cooking (1st ed.). New York: William Morrow & Company, Inc. ISBN 0688102298.
• David, Elizabeth (1960). French Provincial Cooking. Penguin. ISBN 978-0-14-118153-0.
• Escoffier, Auguste (1982) [Trans. fm 4th French (Flammarion) ed. 1921]. "Ch. 1: Sauces". La Guide Culinaire [The Complete Guide to the Art of Modern Cookery] (in French). English translation by H.L. Cracknell and R.J. Kaufmann (First American ed.). New York: Mayflower Books. ISBN 0-8317-5478-8.
• Rombauer, Irma S.; Rombauer Becker, Marion (1975). Joy of Cooking. New York: The Bobbs-Merrill Company, Inc. (MacMillan). ISBN 0-02-604570-2.

External links

• Béarnaise sauce from the British Good Food TV channel

На других языках

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- [en] Béarnaise sauce

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[ru] Беарнский соус

Беарнский соус (беарне́з, фр. sauce béarnaise, по французскому топониму Беарн) — горячий соус французской кухни к жареному красному мясу и рыбе[2]. Эмульгированный яично-масляный[3] беарнский соус обнаруживает сходство с голландским, но гуще его за счёт большего количества яичных желтков и ароматнее за счёт эстрагона и других пряностей[4].

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