Bearnaise sauce (French: Sauce Béarnaise) is a sauce of butter and egg yolks flavored with tarragon and shallots, with chervil, cooked in wine and vinegar to make a glaze. "A Béarnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practice for the result to be perfect," wrote the restaurateur Fernand Point (1897-1955), the father of modern French cuisine, in Ma Gastronomie. For the computer protocol, see SAUCE In cooking, a sauce is a liquid served on or used in the preparation of food. ... balls of butter on a plate Butter is a dairy product made by churning fresh cream. ... Wiktionary has a definition of: Egg Egg has multiple meanings. ... Binomial name Artemisia dracunculus Ref: ITIS 35462 Tarragon (Artemisia dracunculus) is a perennial herb with a spicy flavor reminiscent of anise. ... Binomial name Allium oschaninii O. Fedtsch Flowering shallots Shallot as the word is commonly used, refers to two different Allium species. ... Binomial name Anthriscus cerefolium (L.) Hoffm. ... A glass of white wine This article is about the beverage. ... Vinegar (from Old French vinaigre sour wine) is a sour liquid made from the oxidation of ethanol in wine, cider, beer, or the like. ... The French restaurateur Fernand Point (1897-1955) was the father of modern French cuisine. ...

The sauce was likely first made by the chef Collinet (the inventor of puffed potatoes (pommes de terres soufflés) and served at the 1836 opening of "Le Pavillon Henri IV", a restaurant at Saint-Germain-en-Laye, not far from Paris. Evidence for this is reinforced by the fact that the restaurant was named for King Henry IV, a gourmet himself, who was born in the former province of Béarn. 1836 was a leap year starting on Friday (see link for calendar). ... Saint-Germain-en-Laye is a city west of Paris, in the Yvelines d partement (of which it is a sous-pr fecture), in the Ile-de-France r gion, in France. ... The Eiffel Tower has become a symbol of Paris throughout the world. ... Henry IV (French: Henri IV) (December 13, 1553 – May 14, 1610), called the Great (French: le Grand), was the first of the Bourbon kings of France, reigning from 1589 until 1610. ... Béarn coat of arms Béarn ( Gascon: Bearn or Biarn) is a former province of France, located in the Pyrenees mountains and in the plain at their feet, in southwest France. ...

Like Hollandaise sauce, Bearnaise sauce is an emulsion of butter in egg yolks. The difference is only in their flavoring: Bearnaise uses a glaze of vinegar and tarragon, while Hollandaise uses lemon juice. Such emulsions require some practice to prepare properly. The prime dangers are curdling the egg yolk mixture through excessive heat, and separation of the emulsion through too-rapid addition of the butter. Hollandaise sauce (a French idea of a Dutch sauce) is an emulsion of butter and lemon juice using egg yolks as the emulsifying agent. ... Emulsion An emulsion is a mixture of two immiscible substances. ...

Recipe

Ingredients

• 2 tablespoons tarragon vinegar
• 2 tablespoons white wine vinegar
• 1/2 small onion
• 2 egg yolks
• 1/3 - 1/2 cup (75 - 100 g) 3 - 4 oz butter
• salt and black pepper

Preparation

1. Put the vinegars and finely chopped onion in a small saucepan; boil steadily until reduced to 1 tablespoon. This is the flavorful glaze. Strain and set aside to cool.
2. Add the egg yolks and whisk well with a balloon whisk.
3. Place the bowl over a pan of hot water and continue whisking. Gradually add the softened butter, whisking until the sauce thickens and all the butter has been added.

Season and serve.

External link

• Pomiane's directions for Bearnaise sauce quoted (http://www.foodandwine.net/food/food012.htm)