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. It is a traditional sauce for steak. For the computer protocol, see SAUCE In cooking, a sauce is a liquid served on or used in the preparation of food. ... Butter is commonly sold in sticks (pictured) or small blocks, and frequently served with the use of a butter knife. ... This article or section does not cite its references or sources. ... Binomial name Artemisia dracunculus L. Tarragon or dragon (Artemisia dracunculus) is a perennial herb, a member of the daisy family (Asteraceae) and a close relative of wormwood. ... Binomial name Allium oschaninii O. Fedtsch Shallot, as the word is commonly used, or eschallot in some countries, refers to two different Allium species of plant. ... Binomial name Anthriscus cerefolium (L.) Hoffm. ... Wine is an alcoholic beverage produced by the fermentation of the juice of fruits, usually grapes. ... Vinegar is often infused with spices or herbs—as here, with oregano. ... 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. Charles Darwin 1836 was a leap year starting on Friday (see link for calendar). ... Saint-Germain-en-Laye is a commune in the western suburbs of Paris, France. ...   City flag City coat of arms Motto: Fluctuat nec mergitur (Latin: Tossed by the waves, she does not sink) Coordinates Time Zone CET (GMT +1) Administration Country France Région ÃŽle-de-France Département Paris (75) Subdivisions 20 arrondissements Mayor Bertrand Delanoë  (PS) (since 2001) City Statistics Land area... Henry IV (French: Henri IV; December 13, 1553 – May 14, 1610), was the first monarch of the Bourbon dynasty in France. ... 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 served over white asparagus and potatoes. ... A. Two immisicble liquids, not emulsified; B. An emulsion of Phase B dispersed in Phase A; C. The unstable emulsion progressively separates; D. The surfactant (purple outline) positions itself on the interfaces between Phase A and Phase B, stabilizing the emulsion An emulsion is a mixture of two immiscible (unblendable...

Recipe

Ingredients

• 2 tablespoons tarragon vinegar
• 2 tablespoons sherry wine vinegar
• 1 shallot
• 2 egg yolks
• 1/3 - 1/2 cup (75 - 100 g) 3 - 4 oz melted butter (warm but not hot)
• salt and cayenne pepper to taste
• 1 tablespoon fresh chopped tarragon
• 1 tablespoon fresh chopped parsley

Binomial name Allium oschaninii O. Fedtsch Shallot, as the word is commonly used, or eschallot in some countries, refers to two different Allium species of plant. ...

Preparation

1. Put the vinegars and finely chopped shallot and herbs in a small saucepan; simmer 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