Béarnaise sauce

Béarnaise sauce or Béarnaise sauce is warm whipped butter sauce of classic French cuisine. It resembles the Dutch sauce, but contains additional condiments. Béarnaise sauce is grilled or pan-fried meat or fish such as Chateaubriand, but also to steamed fish.

Name and origin

The sauce comes not, as one might expect after their name from the French region of Béarn, but was invented in the 1830s by the restaurant chef Collinet in Saint- Germain -en- Laye, near Paris. Because he himself was from Béarn, he named the sauce after his home. It was a great success quickly. One other argument after he named the sauce after the region of origin of Henry IV ( France), who was also from Béarn, and after the pavilion was named, where the event was the food.

Preparation

First is a reduction of vinegar for the preparation of béarnaise, to be set preferably tarragon vinegar, tarragon, chervil, shallots and peppercorns. Part of the reduction approach is to admit white wine. The approach is strongly boiled and then strained.

Then opened the reduction with egg yolks and butter hot emulsifying ( here a dispersion of melted butter in water ) to a thickish sauce. The added sauce to taste with salt and cayenne pepper and finished it with chopped tarragon and chervil. Like all whipped butter sauces warm it is temperature sensitive and should soon be served, unless it can be kept warm in a moderately tempered Bain -Marie.

Derivations

From the sauce béarnaise various other sauces are derived: the sauce arlésienne ( with tomato paste and anchovies), the Choron sauce ( tomato paste ) sauce Foyot and Valois sauce ( with concentrated broth, or more precisely: Demi- glace ).

If the sauce prepared with a share tarragon butter, so they are called sauce Beauharnais.

Sauces

Commercially miscellaneous manufactured products are available that differ in the composition significantly from freshly prepared sauce. Nevertheless, they may be referred to as sauce béarnaise with appropriate labeling of ingredients. Sauces usually consist of a mixture of water, vegetable oil, egg yolk or egg yolk powder, dairy products and condiments. These are complemented deviation depending on the manufacturer by flavors from different origins, food additives such as emulsifiers, stabilizers and flavor enhancers. In the preparation of instant products water and butter can be added.