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Thursday, April 16, 2009

SAUCE BEARNAISE (Bearnaise Sauce)

This sauce, although not a foundation sauce , is so very popular in France, and somehow seems so closely associated with French cooking, with their unique TOURNEDOS, and other luscious dishe, that I have selected it from countless others. It is said to be the creation of THE CHEF DES CUISINES OF THE PAVILLON HENRY IV at SAINT-GERMAIN-EN-LAYE, and dates from about 1830.

Ingredients :

  • the yolks of 3 eggs
  • 4 tablespoons of white wine
  • 6 tablespoons of tarragon vinegar
  • 1 tablespoon of finely chopped shallots
  • 2 level tablespoons of fresh tarragon
  • 1 tablespoon of chervil
  • a little mignonette pepper
  • a little salt
  • 1 cup of butter
  • a good dash of cayenne

Method :
  1. Put the wine and vinegar in a saucepan with the chopped shallot, the tarragon, the chervil, season with the mignonette pepper and a little salt.
  2. Bring to the boil and simmer till reduced by two-third.
  3. Remove from the fire and, when lukewarm, add the 3 yolks of eggs, stirring well, replace on a very slow fire--or even keep the saucepan in another saucepan of boiling water--and very gradually add the butter, divided in small pieces, beating with an eggwhisk incessantly.
  4. When all the butter has been used, the sauce should be very light.
  5. It should be hurriedly strained through a conical sieve, replaced on the fire with a little chopped tarragon and chervil, and seasoned with a dash of cayenne.
  6. This sauce should never be allowed to get really hot.
  7. It should be treated as a "butter mayonnaise", worked as such, and served lukewarm, otherwise it will curdle.

This sauce, although not a foundation sauce , is so very popular in France, and somehow seems so closely associated with French cooking, with their unique TOURNEDOS, and other luscious dishe, that I have selected it from countless others. It is said to be the creation of THE CHEF DES CUISINES OF THE PAVILLON HENRY IV at SAINT-GERMAIN-EN-LAYE, and dates from about 1830.

Ingredients :
  • the yolks of 3 eggs
  • 4 tablespoons of white wine
  • 6 tablespoons of tarragon vinegar
  • 1 tablespoon of finely chopped shallots
  • 2 level tablespoons of fresh tarragon
  • 1 tablespoon of chervil
  • a little mignonette pepper
  • a little salt
  • 1 cup of butter
  • a good dash of cayenne

Method :
  1. Put the wine and vinegar in a saucepan with the chopped shallot, the tarragon, the chervil, season with the mignonette pepper and a little salt.
  2. Bring to the boil and simmer till reduced by two-third.
  3. Remove from the fire and, when lukewarm, add the 3 yolks of eggs, stirring well, replace on a very slow fire--or even keep the saucepan in another saucepan of boiling water--and very gradually add the butter, divided in small pieces, beating with an eggwhisk incessantly.
  4. When all the butter has been used, the sauce should be very light.
  5. It should be hurriedly strained through a conical sieve, replaced on the fire with a little chopped tarragon and chervil, and seasoned with a dash of cayenne.
  6. This sauce should never be allowed to get really hot.
  7. It should be treated as a "butter mayonnaise", worked as such, and served lukewarm, otherwise it will curdle.

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