Béarnaise sauce
Template:Short description Script error: No such module "Infobox".Template:Template otherScript error: No such module "check for unknown parameters".
Béarnaise sauce (Template:IPAc-en;[1] Script error: No such module "IPA".) is a sauce made of clarified butter, egg yolk, white wine vinegar, and herbs. It is regarded as a "child" of hollandaise sauce.[2] The difference is in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne.
The sauce's name derives from the province of Béarn, France. It is a traditional sauce for steak.[3][4]
History
According to a common explanation, the sauce was accidentally invented by the chef Jean-Louis-François Collinet, the accidental inventor of puffed potatoes (pommes de terre soufflées),[5] and served at the 1836 opening of Le Pavillon Henri IV, a restaurant at Saint-Germain-en-Laye. The restaurant was in the former residence of Henry IV of France, a gourmet himself, who was from Béarn.[5][6]
Although the sauce is a French invention, it became popular in the Nordic countries in the late 20th century, where it forms a major part of local steak cuisine with steaks and fries,[7] and is occasionally used there as topping on pizza, whether as part of the pizza or as a cold dressing put on afterwards.
Preparation
Script error: No such module "Labelled list hatnote".
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 Script error: No such module "convert".,[8] where a reduction of vinegar is used to acidify the yolks.
Auguste Escoffier and other sources[3] call for a reduction of wine, vinegar, shallots, fresh chervil, fresh tarragon, and crushed peppercorns (later strained out).[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.
Derivatives
- Sauce Choron (also called béarnaise tomatée) uses tomato purée instead of herbs.[10][11] It is named after Alexandre Étienne Choron.
- Sauce Foyot (also called Valois) is béarnaise with meat glaze (glace de viande) added.[10][12]
- Sauce Colbert is Sauce Foyot with the addition of reduced white wine.[13]
- Sauce Paloise uses mint instead of tarragon.[14]
See also
Script error: No such module "Portal".
References
<templatestyles src="Reflist/styles.css" />
- ↑ Script error: No such module "template wrapper".
- ↑ The family is sometimes referred to as "mayonnaise sauces" as they are, like mayonnaise, based on the emulsion of an oil in egg water.
- ↑ a b Escoffier: 89
- ↑ Julia Child
- ↑ a b Script error: No such module "citation/CS1".
- ↑ Script error: No such module "citation/CS1".
- ↑ Script error: No such module "citation/CS1".
- ↑ Script error: No such module "citation/CS1".
- ↑ Cookwise, pp.304–5
- ↑ a b c Joy of Cooking p.359
- ↑ Escoffier: 90
- ↑ Escoffier: 91
- ↑ Escoffier: 41
- ↑ Escoffier: 141
Script error: No such module "Check for unknown parameters".
- Sources
- Script error: No such module "citation/CS1".
- Script error: No such module "citation/CS1".
- Script error: No such module "citation/CS1".
- Script error: No such module "citation/CS1".
- Script error: No such module "citation/CS1".
External links
Template:Sister project Template:Sister project Template:Sister project
- Béarnaise sauce from the British Good Food TV channel