Sauces & Stuff
Béarnaise Sauce
Béarnaise [behr-NAYZ] is a derivative, or variation, of hollandaise. Prepare the sauce as directed in our How To Make Classic Hollandaise article, but follow this recipe for a delightfully buttery sauce enhanced with the light anise-like flavor of fresh tarragon. Use this béarnaise to top the Stuffed Filet Mignon Oscar or any steak of your choice.
Ingredients
MELT:
REDUCE:
WHISK:
Choron Sauce Recipe
Choron [show RAWHN] is Béarnaise Sauce tinted with tomato paste. Perfect with beef! To make Choron Sauce, Add 3 Tbsp. tomato paste to the finished Béarnaise Sauce.
Instructions
Melt butter in a saucepan over low heat; skim off and discard foam.
Reduce vinegar and wine with shallots and peppercorns in a saucepan over medium heat until it measures 3 Tbsp. strained liquid, 15–20 minutes. Simmer 1-inch water in a saucepan over medium-low heat. Whisk egg yolks and vinegar reduction in a stainless steel bowl. Place bowl over simmering water (don’t let bowl touch water).
Whisk mixture vigorously until yolks begin to thicken and whisk begins to leave trails, 2 minutes. Remove bowl from heat.
Off heat, whisk in lemon juice. Begin whisking butter into yolk mixture a drop at a time. As the mixture starts to thicken, whisk in remaining butter in a thin stream. If the mixture gets cold, return bowl to pan of simmering water and continue whisking in butter. Whisk in tarragon; season with salt and cayenne. If sauce seems too thick, thin with a little warm water.
To keep sauce warm, transfer to a heatproof vessel; place in a pan of warm water set over low heat. Stir sauce often to keep smooth.
Choron Sauce
To make Choron Sauce, Add 3 Tbsp. tomato paste to the finished Béarnaise Sauce.
To emulsify the butter with the vinegar without it separating, whisk it in a drop at a time to equalize the temperature between them.
Clarified butter makes for a more stable sauce. To clarify butter, melt it, then skim off and discard the foamy solids that rise to the top.
To hold the hollandaise before serving, keep it in a warm water bath, otherwise it might break (separate) or get too thick.
To gently cook the yolks, whisk them with the vinegar reduction in a double boiler until trails begin to appear and yolks thicken.
To emulsify the butter with the vinegar without it separating, whisk it in a drop at a time to equalize the temperature between them.
To hold the hollandaise before serving, keep it in a warm water bath, otherwise it might break (separate) or get too thick.
Nutritional Facts
Nutritional Facts
Per Tbsp.
Calories: 69
% Daily Value*
Total Fat 7g 10%
Saturated Fat 5g 25%
Cholesterol 39mg 13%
Sodium 2mg 0%
Carbs 0g 0%
Fiber 0g 0%
Protein 0g
*Percent Daily Values are based on a 2,000 calorie diet.