Although the sauce is a French invention, it caught on in the Nordic countries in the late 20th century, where it forms a major part of local steak cuisine with steaks and fries,[6] and is occasionally used there as topping on pizza, whether as part of the pizza or as a cold dressing put on afterwards.
A Béarnaise sauce is simply clarified butter, an egg yolk, a shallot, a little tarragon vinegar. It takes years of practice for the result to be perfect. – Fernand Point [7]
As with hollandaise, there are several methods for preparing béarnaise.
The most common method of preparation uses a bain-marie, whisking to a temperature of 66 °C (150 °F),[8] where a reduction of vinegar is used to acidify the yolks.
Auguste Escoffier[2] calls for a reduction of wine, vinegar, shallots, fresh chervil, fresh tarragon, and crushed peppercorns (later strained out), with fresh tarragon and chervil to finish instead of lemon juice. Others are similar.[9]
Alternatively, the flavorings may be added to a finished hollandaise (without lemon juice). Joy of Cooking[10] describes a blender preparation with the same ingredients.
Escoffier, Auguste (1982) [Trans. fm 4th French (Flammarion) ed. 1921]. "Ch. 1: Sauces". La Guide Culinaire [The Complete Guide to the Art of Modern Cookery] (in French). English translation by H.L. Cracknell and R.J. Kaufmann (First American ed.). New York: Mayflower Books. ISBN0-8317-5478-8.
Media: Béarnaise sauce
