    
Sauce Béarnaise
Developed in France around 1830. Currently popular again because it goes well with grilled meat and fish, which are popular now.
There are three main steps in making the sauce:
- Boiling wine, vinegar, chopped tarragon and shallots in water, until the amount of liquid is reduced;
- Add egg yolks and slowly heat until it begins to thicken;
- Beat in melted butter until desired texture is reached, then strain.
If it is overheated, the egg yolk protein will coagulate (e.g. curdle), and you are beat. You can help prevent this by using enough wine and vinegar to keep the mixture acidic -- so don't try to substitute water.
The butter gets incorporated in the mixture because of the emulsifiers in the egg yolk. The fresher the eggs, the better these emulsifiers. In a pinch, as a last-ditch attempt to salvage a sauce, you can use a teeny bit of lecithin if you have it on hand. Lecithin is an emulsifier contained in egg-yolks, but the stuff we buy is now made from soy. Still, it may give the emulsification process enough of a helping hand to save the day.
Also called:  Bernaise Sauce Sauce Bernaise (French)
Other entries for Sauces
Aillade, Albert Sauce, Allemande Sauce, Amazu Sauce, Awasezu, A.1. Steak Sauce, Banquière Sauce, Barbeque Sauce, Beurre Blanc, Béarnaise Sauce, Black Mint Sauce, Brown Butter, Brown Sauce (English), Butter Sauce, Chile con Queso, Chiri-zu Sauce, Coronation Sauce, Creamed Horseradish, Drawn Butter Sauce, Espagnole Sauce, Finadene Sauce, Fish Sauces, Gravy, Halford Sauce, Harissa, Hoisin Sauce, Hollandaise Sauce, Horseradish Sauce, Ketchup, Ketjap Manis, Marie Rose Sauce, Matelote Sauce, Melted Butter, Meunière Butter, Mint Sauce, Mojo Sauces, Mojo (Cuban), Mole, Murri, Nikiri Sauce, Nitsume Sauce, Noisette Butter, Normande Sauce, Paloise Sauce, Panade à la frangipane, Parisienne Sauce, Pasta Sauce, Pizza Sauce, Poivrade Sauce, Ponzu Sauce, Provençal Sauce, Reform Sauce, Rémoulade Sauce, Rice Wine, Salad Dressings, Salmuera, Salsas, Sambals, Sambi-Zu Sauce, Sanbai Zu Sauce, Sauce Béarnaise, Sauce Diane, Sauce Maltaise, Soubise Sauce, Soy Sauce, Sriracha, Sushi-zu, Tabasco Green Pepper Sauce, Tabasco, Tamari, Tapenade, Tartar Sauce, Teriyaki Sauce, Tonkatsu Sauce, Vatapá, Velouté Sauce, Walnut Sauce, White Sauce, Worcestershire Sauce, XO Sauce, Yakiniku Sauce, Yakitori Sauce
Other entries for Condiments
Liebig's Extract of Meat, Mayonnaise, Pastes, Relish, Spreads, Tracklements, Vinegar, Wasabi
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